VERY VEGGIE RAW CRACKERS

VERY VEGGIE RAW CRACKERS

Why do I love my dehydrator? Of course it makes fantastic treats that can keep us snacking healthily. There are times my lovely Excalibur gets a bit neglected but lately I have been going through a big of a dehydrating frenzy.

Our favourites so far have been kale chips (especially Brendan Brazier's “sour cream” recipe) or just simply salted ones. Other things we like to turn into chips are bananas and apples (sometimes with cinnamon which makes the kitchen smell divine). Root veggies make great chips especially beetroot and sweet potatoes with their striking colours. I am excited that first parsnips are coming into season and I can’t wait to see if they get on with the dehydrator too. Dehydrated "sun dried" tomatoes are simply amazing, they are so much fresher tasting and keep an incredibly vibrant colour. Perfect for any dish.

Kids love the classic, very simple linseed crackers that I found in my Excalibur cook book so I though I would try a raw crackers that would be also packed with veggies without kids (hopefully) noticing. It went rather well and my little crackers or even flat breads were a hit.

One trouble with dehydrators is that you can never follow recipes to the letter. It is a bit frustrating that the instructions (times) in dehydrator recipes can be rather vague but believe me there is a reason for it. Getting to know your dehydrator takes a while. It is trial and error. Humidity in the air makes a difference. When making crackers it depends how thinly you spread them and how crispy or chewy you like them. Indeed the thickness of your veg or fruit slices will make a difference too. Take the dehydrating times in recipes as a guide, just keep checking, testing and trying, you will get there in the end. It is well worth it.

ready for the dehydrator
veggierawcrackers

VERY VEGGIE RAW CRACKERS

These crackers taste great, you can eat them as a snack on their own or they are fabulous accompaniment to any dip.

You can score the crackers in step 7 ( after you flip them over), this makes them easier to break into more even shapes. I always forget to do that but I quite enjoy the more rustic look to my crackers.

Makes enough for 2 Excalibur dehydrator trays

ingredients
1 medium courgette, finely grated
2 medium carrots, finely grated
2 medium onions (1 large), sliced as thin as you can
1/2 tsp salt
juice of half a lemon
1 cup ground chia seeds
1 cup linseeds
80ml (1/3 cup) water
2 Tbs tamari or shoyu

method
  1. In a large mixing bowl combine the courgette, carrot, onion, salt and lemon juice. Let sit for half an hour in a refrigerator. The courgette will let out some water.
  2. After half an hour mix in the ground chia seeds and linseeds together with water and tamari (or shoyu).
  3. Mix well together. Let the mixture sit for further 10 minutes before spreading it on your Teflex sheets.
  4. Line 2 dehydrator trays with Teflex sheets, divide the mixture equally between the two.
  5. Spread the mixture over the teflex sheet (about 3mm thick). I use a palette knife for this job.
  6. Dehydrate at 125F for an hour. Turn down to 115F and dehydrate for 5 hours.
  7. After 5 hours flip the cracker onto another, unlined mesh dehydrator tray. Peel of the Teflex sheet and dehydrate until desired consistency. About 3 hrs (or longer).

veggierawcrackers2
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