Tuesday, February 16, 2010
Buttery Raw Crackers and Spicy Carrot Spread
Here is one of the best cracker recipes that I have tried to date. If you don't like whole flax seeds in your crackers, then this is the recipe for you.
2 1/2 C water
1 1/2 C flax, powdered
1 C almonds, soaked
1/4 C olive oil
1 T salt
1 T cumin
**I added a little red curry.
**Taste your batter, because you may like a more seasoned cracker.
**Be creative and add other herbs, spices and vegetables.
Combine almonds, water, olive oil, salt, and cumin in a high-power blender. Mix thoroughly and transfer to bowl. Stir in flax meal slowly. Scoop about 1 cup of the mixture onto Teflex on each of 3 to 4 dehydrator trays and spread out to all corners evenly. Score cracker using spatula. Dehydrate at 145 degrees F for 2-3 hours, then turn over, remove Teflex, and continue dehydrating for 6-8 hours at 115 degrees F or until desired moisture is obtained. Store in refrigerator and consume within two weeks.
-Recipe from Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD
Spicy Carrot Spread
Don't throw away your carrot pulp, like I have done in the past. Use that pulp to create something tasty. I got the idea to make a spread from Ali Kareem @ Spiritual Warrior in Truth. This carrot spread tastes very good on the Buttery Raw Cracker.
I don't have exact measurements of the ingredients, because I added all ingredients to my taste. Here is the recipe for the Spicy Carrot Spread.
**This is not a raw spread, but it is vegan**
Carrot pulp from 4-5 carrots
Add all ingredients to taste
Grapeseed Oil vegenaise
salt (very little)--not really needed
Mix all ingredients and you have yourself a tasty carrot spread.
The next time you are tempted to reach for those potato chips, grab a Buttery Raw Cracker instead and top it with some Spicy Carrot Spread. You'll be so glad you did.