Texture-iffic Buckwheat Crackers
Fills 2-3 mason jars full of crackers! Or one 5-Tray Excalibur
After a visit to a raw restaurant last week, I made it my mission to copy the wonderful texture of their crackers. Leaving half the buckwheat unblended yields crackers that can be thick and substantial, but still light and crispy. Truly the best raw cracker I have ever made, and relatively simple to make! Just make sure to dehydrate them thoroughly, these taste better the drier they are.
Herb choices can be improved upon, I think, but had to get the method out there because these are so yummy! Open to suggestions of adding a flavour zing, because with one these crackers can stand alone
Ingredients
- 3 cups Sprouted buckwheat groats, Soak groats 6-8 hours, sprout 24 hours
- 1 cup soaked flaxseeds, Soak whole seeds 30-60 mins
- ⅔ cup olive oil
- 4 tablespoons brewer's yeast
- 2 cloves garlic, Mince
- 8 tablespoons fresh herbs, I used oregano, basil, and rosemary
- 2 pinches sea salt
Preparation
Combine all ingredients except fresh herbs and salt.
Homogenize HALF the batter in a food processor until smooth.
Combine processed batter with unprocessed batter in large mixing bowl. Add fresh chopped herbs and salt and mix well.
Form batter into desired cracker shapes with wet hands to prevent sticking, around 1/4 – 1/3” thick (thinner crackers dry much faster). I make rounds and flatbreads. Place onto lightly oiled Teflex sheets.
Dehydrate at 145 for 2 hours. Turn temperature down to 115 and dehydrate until Completely dry (about overnight)
Flip crackers in the morning and dehydrate another couple of hours.
Comments
Fatma writes: (September 07, 2007)
I made something similar last week without the brewer’s yeast. I added a small pumpkin I got from the farmer’s market and a whole red cayenne pepper, 1/2 cup of parsley, 1 onion and 2 tomatoes. I made half into crackers and shaped half into burgers. I loved the burgers because they were moist in the middle and had more flavor.
sweetpea writes: (September 08, 2007)
Oh yeah, leaving alot of the mixture unblended will give it a really nice substantial texture, thanks granola. One to try over the fall.
sweetpea writes: (September 08, 2007)
If you want that ‘Zing’ I would suggest adding paprika and coriander and a little cayenne or black pepper. A little acid cider vinegar can work well too but be careful to only use a dessertspoon.
granola writes: (September 08, 2007)
Mmmm I will totally try the vinegar, thanks sweetpea, great idea!
writeeternity writes: (September 09, 2007)
This sounds really good! I can’t wait to try it!
Renoir writes: (October 17, 2007)
what does the brewer’s yeast do and is it raw? is it necessary for the crackers or just for the rounds or flatbreads. This looks really good!! Thanks!
jenoz writes: (December 20, 2007)
I skipped the Brewer’s Yeast and substituted South River Miso. Probably could have skipped that all together, as these were FANTASTIC!!! Thanks so much.
pula writes: (January 30, 2008)
sory for te blank comment—-how do I edit it? I was wandering about “brewer’s yeast” – what is its funcion in this recipe? is it in powder or solid? thanks
rawererin writes: (March 16, 2008)
I bet you could substitute Nutritional Yeast for the Brewer’s Yeast, that’s what I plan on doing, BTW Great recipe!
granola writes: (September 01, 2008)
Wow, I haven’t checked this recipe in almost a year, but am so happy people are enjoying it!
Renoir, I added the brewer’s yeast because to me it tastes cheesy and therefore like a ritz
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