Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds
Do you love to make your own nut milk and regularly juice, and you're looking at all that beautiful pulp and wondering what to do with it? I use pulps in breads or in dog food, and my favorite; raw crackers. I do like to keep my daily crackers quite plain, so we can eat them with anything; we have them instead of bread.
If you want a more savoury cracker, just add the spices you fancy; curry, chilli, turmeric, etc.

This recipe makes about 3 trays.
Cuisine: vegan, raw
Recipe type: crackers, blender, juicer, food processor, dehydrated
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1¼ cup mixed nuts (f.e. hazelnuts, almond, walnut, pecan)
  • ¼ cup mixed seeds (f.e. sunflower, pumpkin)
  • 200gr carrot
  • 150gr pumpkin
  • 60gr red onion
  • about 5 gr of fresh ginger (or more if you like)
  • 2 tbsp vegetable stock powder (no salt, low salt or normal)
  • ½ cup flax seeds in ½ cup + a bit water
  • ½ cup chia seeds in 1 cup water
  • 2 cups of water
To do
  1. place flax seeds with their water in a bowl, and the chia seeds with their water in another bowl, let sit for 20 minutes
  2. in the meantime, make your nut milk and pop the dryish pulp in your food processor
  3. juice the carrots, pumpkin and ginger - drink this heavenly juice and throw the pulp in the food processor
  4. roughly chop the onion and add to processor - it's probably a good idea to run the machine at this point, with a cup of the water
  5. add in the other pulp and stock powder
  6. blend till well mixed, then spread out on your dehydrator sheets
  7. dehydrate at 45C for about 2-4 hours. If you do this in the evening, and you want to turn them over before you retire and the top is dry but the bottom side is still wet, then place another sheet or tray on top, flip over, and use a thin spatula (I use a cheese slicer) to detach the 'dough'. Don't worry, it works fine.
  8. then score them
  9. I am not that precise with time, I usually let them dehydrate overnight. Then break them in pieces and put them in a container once cooled down
Notes
I love raw crackers topped with avocado, fresh coriander, a tad of red onion or olives, some smoked kelp... you get the idea. However, peanut butter does the trick for me too :-)

 

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds

Raw Buckwheat, Flax & Chia Seed Crackers

Raw Buckwheat, Flax & Chia Seed Crackers
Whenever I feel I've been eating bread while my body says 'Please don't', I like to eat raw crackers. Best to make them yourself as they tend to be quite pricey. These are pretty neutral, so you can have them with sweet or savoury toppings.
Prepared by:
Cuisine: raw vegan
Recipe type: crackers, food processor, dehydrator
Serves: 2 trays
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of raw buckwheat groats, soak for 15 minutes, sprout for a day
  • ½ cup of golden flax seeds, top up with water to 1 cup level
  • ½ cup of chia seeds, top up with water to 1 cup level
  • ½ cup dried tomatoes
  • 1 small zucchini
  • ½ tsp lemon pepper
  • 1 large clove of garlic
  • ½ tsp Himalayan rock salt
  • about ½ cup of water
To do
  1. add all the ingredients except for the water to your food processor
  2. blend thoroughly, and add water as needed; you should end up with a doughy mass
  3. spread out over 2 dehydrator sheets, at about ½ cm thick
  4. dehydrate at 46C for about 12-14 hours, or until you like their texture. This batch I dehydrated till hard but they do retain a little bit of chew. You can score them half way, when you turn the lot over, or just cut or break them afterwards like I did.
Notes
You do need a powerful blender for this. If you don't have one, you could make the 'dough' in two batches.

 

 

Raw Buckwheat, Flax & Chia Seed Crackers

Raw Buckwheat, Flax & Chia Seed Crackers

 

 

 

 

 

 

 

 

Power House Bites

Power House Bites
I hummed eating these, and so I know they're not only yum but my body knows they're nutritious too - and of course they are, being full of nuts and seeds ;-) If you don't mind getting your hands a little dirty, these are great for quick energy, and you can take them anywhere. If I make many, I keep them in a container in the fridge but they are fine in a small bag in a lunch box.
Prepared by:
Cuisine: vegan, raw
Recipe type: energy snack
Serves: 50
Prep time: 
Total time: 
You need
  • 5 dates
  • ½ cup of (activated) almonds
  • ½ cup of (activated) hazelnuts
  • ½ cup of flax seeds (I used golden seeds, they taste a tad milder)
  • ½ cup of pumpkin seeds
  • ½ cup of activated buckwheat (they are nice and crisp)
  • 2 tbsp molasses
  • 3 tbsp black tahini (brown will do fine too)
  • zest of ½ (large) lemon, or more to taste
To do
  1. In your food processor, roughly grind the hardest nuts first: almonds and hazelnuts
  2. when rather fine, add the flax seeds and pumpkin seeds, and run machine again
  3. when all is incorporated, add buckwheat, molasses and lemon zest, mix again
  4. the tahini is the glue, so add first 2 table spoons, and see if you need more; take a table spoon of the mixture and squeeze it into a ball. If it doesn't hold together well, add some more tahini.
  5. Do taste while you are mixing, you may want more lemon zest or not. You should be able to pick up a hint of lemony tartness :-)
Nutritional Information
Serving size: 1 ball Calories: 55 Fat: 3.5gr Trans fat: 0 Carbohydrates: 5 Sugar: 1.75 Sodium: 1mg Protein: 2gr Cholesterol: 0

 

Raw Buckwheat Bread

Raw Buckwheat Bread
A great bread replacement, and it doesn't come much healthier than this :-) The amounts in this recipe will yield 1- 1½ trays of 'bread'. If you want to make more in your food processor, you may have to do it in batches as the mixture is quite heavy to process.
Prepared by:
Cuisine: raw & vegan
Recipe type: sandwich, bread alternative
You need
  • 1 cup of buckwheat groats (measurement is of unsoaked groats)
  • 1 cup of flaxseed, ground (I use a coffee grinder for that; it is almost impossible to keep store bought ground flaxmeal from going rancid, so best is to grind seeds at home when you need them)
  • 1 small capsicum (preferably red), finely chopped
  • ½ zucchini, finely chopped
  • a smidge of Himalayan rock salt
  • optional, if you want to make it more of a savoury slice: 1 spring onion, chopped
To do
  1. put capsicum and zucchini (and optional spring onion) in your food processor and process till very fine, almost puree
  2. bit by bit, add the groats and ground flaxseed and process till it is doughy
  3. spread the mixture on a dehydrator sheet and place in dehydrator for a minimum of 6 hours, and flip it over once (place another sheet on top and turn over). when you flip it over, score the dough at the same time in pieces of any size you like
  4. it may take quite a bit longer to get it to the texture you like, depending on humidity, dehydrator and preference, so allow for that.
Notes
To make the sandwich as in the picture, you need:
2 Raw Buckwheat Slices
1/2 avocado
a few slices of cucumber
a few slices of apple
some Carrot Coconut Dip (or any other dip)
fresh dill
some lavender flowers
a smidge of salt, pepper

Just assemble everything like a sandwich.

Not hard to make a healthy replacement for crackers and bread :-)