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For this batch of dehydrator crackers, I experimented with decreasing the amount of flax. I wanted to see if the crackers would still hold together if the crackers were mostly made from a vegetable. I’m always looking for ways to eat more raw cruciferous veggies, so I decided to try cauliflower.
When I spread the wet mixture onto the dehydrator sheet, I wasn’t sure if I’d end up with a too-crumbly cracker or not. As it turned out, the cracker sheet was very well bonded and actually took a surprising amount of effort to break apart. I determined that the agave nectar provided a bit of “glue.” (Mental note filed!) These are quite spicy, a touch sweet, and definitely cauliflowery!
SPICY THAI CAULIFLOWER DEHYDRATOR CRACKERS
1 3/4 C raw cauliflower, finely chopped with a food processor
1/4 C ground flax
1/3 C water
2 T agave nectar
2 T Thai Kitchen Spicy Thai Chili Sauce & Marinade
Combine the ingredients in a large bowl. Let mixture sit 1 hour to allow the liquid to absorb into the flax. Spread the mixture about 1/4″ thick onto 1 ParaFlexx non-stick dehydrator sheet. Dehydrate at 115 degrees for 4 hours. Flip the cracker sheet over. Continue dehydrating until all moisture is absorbed (8+ hours). Break apart. If you store the crackers in the freezer, the crackers can be immediately eaten and will stay crispy.
For more dehydrator crackers, see this previous blog post.
I always feel a little guilty about “wasting food” when I throw out the pulp after I juice. To use some of my carrot-celery-cucumber-parsley-apple-lemon pulp, I decided to create some raw crackers using my Excalibur Dehydrator.
LEMON PEPPER GARDEN VEGGIE FLAX CRACKERS:
Soak 1 cup flax seeds in 1 1/4 cup water for about an hour…
Add the flax seeds (with absorbed water) to a large food processor with 2 cups juicer pulp…
Process with 1/2 t onion powder, 1 t lemon pepper, 1/2 t sea salt, 1 t nutritional yeast, and 1/2 t garlic powder…
Divide the mixture in half and spread thinly on 2 dehydrator trays over the ParaFlexx Non Stick Dehydrator Sheets (or parchment)…
Dehydrate at 115 degrees for about 8 hours, until completely dry. After 3 hours, flip the partially dehydrated cracker sheets over and score them (if desired) into the size and shape pieces you want. Break apart when they’re done. Raw crackers store well in the freezer.
Here are some other raw crackers I’ve made…
SALSA-FLAX CRACKERS from “Becoming Raw” by Brenda Davis and Vesanto Melina…
SUNNY RYE CRACKERS from “Becoming Raw”…
Sunny Rye Crackers taste good with a dab of mustard and a dollop of lemon dill sauerkraut…
Making your own raw crackers is easier than you might think – Happy Crackering!
Freeheel Vegan 