Raw Unbaked Sunflower Sesame Raisin Crackers Recipes

GRAIN FREE CRACKERS MADE WITH SESAME AND SUNFLOWER SEEDS

Steps:

• Preheat oven to 350 degrees.
• In the bowl of the food processor, using the regular metal blade, combine the sunflower seeds, salt, and garlic. Turn food processor on and let it whir for 2-3 minutes until the seeds have turned into a dense flour. Add in the sesame seeds and pulse to mix (the sesame seeds don't need to mix all the way in). Slowly add in the water, a couple tablespoons at a time, until the seeds all clump together in a ball. Remove and knead to distribute the sesame seeds through the sunflower seed mixture. The mixture isn't a very pretty color at this point, but it improves beautifully with baking.
• Between parchment paper, roll the dough out until it is very thin for crisper crackers, or up to 1/4 inch thick for more sturdy crackers, in as close to a rectangle shape as possible. Using the parchment paper, flip the whole rectangle of dough onto a cookie sheet, keep the crackers on a layer of parchment paper to bake for easy removal. Cut into rectangles with a pizza cutter or sharp knife. We'll use the cut lines to break the crackers on after they're cooked.
• Bake for 15-20 minutes, or until golden brown. Allow to cool while still on the cookie sheet, then break along scored lines and serve.

RAW UNBAKED BUCKWHEAT SESAME RAISIN CRACKERS

Steps:

• Blend soaked buckwheat groats (with any remaining water) and raisins with raisin water and continue until raisins are broken up. Add 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. 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 (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!

SESAME, SUNFLOWER AND FLAX CRACKERS

Steps:

• 1. Preheat oven to 325 degrees
• 2. In a food processor or coffee mill, grind sunflower seed (and flaxseed) to a fine meal. )You can opt to use 1 cup of sunflower seeds and omit the flax, however, the flax is full of Omega 3 essential fatty acids). If you are using salted sunflower seeds, you may want to decrease your salt.
• 3. Add the sesame seeds and salt, and pulse the food processor just long enough to combine, or mix by hand. You want the sesame seeds to stay whole. Add the water and pulse to make into a dough or mix by hand.
• 4. Cover a cookie sheet with a piece of parchment paper. Turn the dough out onto the parchment paper, tear off another sheet of parchment paper and place on top of dough.
• 5. Through the top sheet, use your hands to press the dough into as thin and even a sheet as you can. You can also use a rolling pin. Take the time to get the dough quite thin, the thinner, the better, so long as there are no holes in the dough. Peel off the top parchment paper and use a thin, sharp, straight-bladed knife or a pizza cutter to score the dough into squares or diamonds. If you prefer, sprinkle a bit of sea salt over the surface and gently press it into the dough BEFORE scoring the crackers.
• 6. Bake for about 30 minutes, or until crackers are a light, golden brown color. Remove from oven, carefully peel off parchment paper, break along the scored lines, and let the crackers cool. Store in a tightly closed container.
• Yield: About 6 dozen small crackers, each with 1 gram of carbohydrates, and about 0.5 grams of fiber. For a variation---add ½ cup reduced fat grated parmesan cheese in place of the sesame seeds in step 3---follow steps 4 through 6 Try adding your own spices in with the recipe too. Be careful when adding cinnamon & sugar or garlic powder to the top...it burns easily in the oven. If you do choose to sprinkle on on top...Add it to the last 5 minutes of baking, or so.

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 FLAX-TOMATO CRACKERS (DEHYDRATED)

Steps:

• Put all the ingredients except the soaked flax into a food processor.
• Process until well combined.
• Removed the mixture into a bowl and using a small hand mixer on low mix the flax seeds into the tomato mixture. You want the flax seeds in tact.
• Spoon the mixture onto the teflex sheets of your dehydrator and using an off set spatula spread the mixture about 1/8 inch thick to within 1 inch of the edges. You don't want it too thick or thin. Experiment with this part to your likeing. I made it too thin at first and the crackers were very brittle and hard to remove from the teflex sheet. Do this until you use up the mixture.
• Dehydrate for at least 8-12 hours at about 110'F.
• Its very dry where I live so 8 hours was enough. You should flip these over at some point as well and dry for another 8-12 hours if necessary.
• As you make these again and again you can change the herbs for a different taste.
• These would be delicious with a slice of tomato or avocado. You could also crumble them up for a nice topping over a green salad.
• Bon Appetit!

PAPADUM (LENTIL CRACKERS)

Steps:

• In a large bowl mix the flour, black pepper, cumin and salt.
• Add the water and knead the dough by hand until it is smooth.
• Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
• Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
• Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
• Store in an airtight container until ready to serve.
• Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
• Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.

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!