Raw Unbaked Buckwheat Sesame Raisin Crackers Recipes

SESAME CRISP CRACKERS

Steps:

• Preheat oven to 350 degrees F.
• Stir together whole wheat flour and soy flour, sesame seeds, and salt.
• Add oil and blend in well, then add enough water to make the dough soft enough to roll out very easily into a thin sheet.
• Gather the dough into a ball, then roll out to 1/8 inch thick.
• Cut in cracker shapes or sticks and put on an unoiled baking sheet.
• Bake until the crackers are crisp and golden.

RAW UNBAKED HONEY RAISIN FLAX CRACKERS

Steps:

• Blend soaked flaxseeds (with any remaining water) on high for several minutes until most of the flaxseeds are broken. Add raisins and raisin water and continue until raisins are broken up. Add honey (or maple syrup), garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Thin crackers will be crispy whereas thick crackers will be chewy. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!

RAW UNBAKED SUNFLOWER SESAME RAISIN CRACKERS

Steps:

• Blend soaked sunflowers (with any remaining water) and raisins with raisin water and continue until raisins are broken up. Add agave nectar, garlic, and salt, When well blended, add ground sunflower seeds, ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Be careful not to spread too thinly as crackers will disintegrate when flipping them. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp.

SESAME WONTON CRACKERS

Steps:

• Preheat oven to 375ºF degrees.
• Line 2 baking sheets with parchment paper; set aside.
• In a small bowl, beat egg white.
• Stir in honey and soy sauce; set aside.
• In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside.
• Divide wontons, that have been cut on a diagonal, evenly between prepared baking sheets, arranging in a single layer.
• Spray wontons lightly with cooking spray and turn.
• Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.
• Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes.
• Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely.
• Store crackers in an airtight container up to a week.

RAW CASHEW CREAM CHEESE

Steps:

• Soak cashews for 4-12 hours. Drain, rinse, and drain again.
• In food processor, combine drained cashews, miso, and just enough filtered water to cover them. Pulse mixture until small chunks form (do not blend smooth). Texture should be like cottage cheese.
• Pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. Place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
• Drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
• In food processor, combine juiced mixture with lemon juice, olive oil, and salt. Add a few tablespoons filtered water for smoother cheese.
• Keep refrigerated.