Raw Sauerkraut Crackers

Today I'd love to share with you one of my favorite raw recipes: my delicious sauerkraut crackers. 

I usually make a large batch and store them in a dry place. But they do not last long. They are simply too delicious! I eat them instead of bread and take them with me when I travel.

There is so much I could tell you about this crackers! First of all, they are raw and gluten free. Gluten seems to be one of the main concerns of so many people today. Gluten-free breads do not always taste good and when you check the ingredient list on commercially produced breads you will certainly never eat another slice. The "healthy" gluten-free breads are less harmful but they are often the reason that many people decide to never buy bread again. They make their own or replace it with savory gluten-free crackers. 

Like many of my recipes, this one will also help you save a little money. I use the leftover carrot pulp that remains after juicing. You can, of course, make these crackers with fresh carrots or a leftover pulp from any vegetable juice. Experiment!

I am using buckwheat in this recipe. Against a popular belief, buckwheat is not a grain but rather a seed of a flowering plant that is closely related to rhubarb. It is gluten-free, rich in fiber, amino acids lysine and arginine, and the glycoside rutin that helps improve blood circulation and strengthen the capillaries. The unique combination of amino acids in buckwheat helps lower cholesterol, reduce hypertension and balance the blood sugar.

Sauerkraut does not need a special introduction, I think, but many people on raw food seem to avoid it. Just check the raw food blogs. 
Sauerkraut comes with fantastic health benefits. It is made by lactic fermentation with bacteria and yeasts that are naturally present on cabbage leaves. The only other ingredient that is necessary is salt that is needed to start the natural fermentation process.

Cabbage contains natural isothiocyanate compounds such as sulforaphane, which are known for their  cancer-fighting properties. Raw, unpasteurized, sauerkraut has more beneficial lactobacillus bacteria than raw milk yoghurt. The beneficial bacteria help increase healthy flora in the intestinal tract. This in turn helps the immune system to fight infections and aids digestion.

All the other ingredients used in this recipe work in synergy to help you stay nourished and healthy. You may have to adjust the proportions depending on how moist is your sauerkraut. I remove as much moisture as I can, but I save it if the dough turns too thick. 

  • 2 cups raw sauerkraut, drained (raw means unpasteurized)
  • 1 cup carrot pulp leftover from juicing or shredded carrots
  • 1 medium large onion, chopped
  • 1/2 cup sprouted buckwheat
  • 1/2 cup sprouted sunflower seeds
  • 1/2 cup almonds (soaked in water over night)
  • 1/3 cup shredded flax seeds
  • 1/3 cup chia seeds
  • 1 tsp Celtic sea salt
  • 1/2 tsp chili flakes
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp ground cumin
  • 1/3 tsp ground pepper
  • 1/3 tsp dried dill

  • Using S blade blend all ingredients in a food processor into a firm but not too thick dough. Taste and adjust the amount of spices to your own preference.
  • Spread the dough onto dehydrator sheets. Form individual crackers making a grid with a spatula or a wide-blade knife.
  • Dehydrate for at least 8 hours at maximum 115°F.
  • When ready, store crackers in a dry place in an air-tight container. Enjoy in good company with raw nut cheese or any other raw bread spread.

Tip: If the climate and the weather allows it you can dehydrate your crackers under the sun. Sun-drying is an ancient method of food preservation that has been used in various cultures for thousands of years. It helps you save money and infuses the food with sun energy.

In radiant health, passionately raw - Dominique

Dominique Allmon©2014