Happy International Raw Food Day! Take advantage of the wonderfully hot summer weather and dehydrate your food in the sun instead of using dehydrator.
For this grain free recipe I used juice pulp from my Better Than V8 Spicy Vegetable Juice but you can use any juice pulp. Simply adjust spiciness to your own liking.
Depending on the type of the juicer you are using, you will end up with a more or less moist juice pulp. This is something you must keep in mind while following this recipe. Use it rather as a guideline and not a rigid recipe. Adjust the ingredient amounts as needed. You may need to add more liquid if your juice pulp is very dry, or use more seeds and almonds if it is very moist. Instead of whole almonds you can also use almond pulp left from your freshly made almond milk, or any kind of nuts or no nuts at all.
Using this recipe I made two different types of crackers. One with sun dried tomatoes, the other with turmeric and more chia seeds. Both turned out perfectly, but the ones with sun dried tomatoes took a little longer to dehydrate.
Ingredients:
- 2 cups mixed vegetables juice pulp
- 1/2 cup sun dried tomatoes, reconstituted
- 1 cup golden flax seeds
- 1/2 cup almonds soaked in water overnight
- 2 Tbsp apple cider vinegar
- 1 Tbsp virgin olive oil
- freshly pressed juice of 1/2 lemon, add more as needed
- 1 Tbsp unrefined Celtic sea salt
- 1 tsp freshly ground black pepper
- 1 Tbsp mixed dried herbs: basil, thyme, oregano, rosemary
- 1/2 Tbsp dried edible flowers, I used freshly ground petals of cornflower and calendula
- 1 Tbsp turmeric powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili flakes
- 1/2 cup mixed seeds: chia seeds, sunflower seeds, pumpkin seeds, optional
Method:
- Soak the golden flax seeds in 1 1/2 cups of purified water. Allow to soak for at least one hour or until a jelly is formed.
- Chop almonds in the food processor. Add the juice pulp and blend to combine. Add sun dried tomatoes and blend again. Add the flax seeds with water and blend again.
- Add all the remaining ingredients and blend until all ingredients are well combined. Adjust the taste to your personal liking. Add mixed seeds, if using. Check the consistency. The dough should be soft but not too watery.
- To make the crackers you can use a dehydrator rack (with a nonstick dehydrator foil) or a baking sheet and a sheet of parchment. I dehydrated my crackers in the hot sun on a hot day. You can use dehydrator or even an oven. Just make sure that the temperature does not exceed 108°F or 42°C. Using a spatula, spread the dough evenly on your rack. Score the surface to make crackers of your preferred size. This will make it easier for you to break the crackers apart and to turn them during the dehydration process. If you are dehydrating in the sun you need to cover the racks with cheesecloth to keep the insects away.
- Dehydrate for 6-8 hours and turn the crackers upside down. Dehydrate until completely dry. This might take another 6-8 hours, or even longer.
- Store crackers in a airtight container. Enjoy in good company with mashed avocado, homemade raw vegan bread spread, or with a selection of raw cheeses.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023