Raw Cracker Recipes
Should Begin with The Basics

Raw cracker recipes can be made from soaked or sprouted nuts and seeds.  They can make great replacements for cooked chips and crackers.  Raw crackers can be used for dipping into a guacamole, as a vehicle for raw honey butter, or used in oneness raw diet entrees.

Raw cracker recipes are healthier alternatives to cooked crackers and fried chips because they still contain their life force and enzymes.  Cooked foods drain the enzyme reserves in your body and without enough enzymes you'll eventually develop a health problem.


First - Learn The Basics

Soaking or sprouting your nuts and seeds is pretty important before using them in raw cracker recipes.  Soaking helps to remove anti-nutrients like phytic acid and enzyme inhibitors.  Enzyme inhibitors are very hard on your digestion.  Soaking and sprouting your nuts or seeds will release these enzyme inhibitors.

Proteins will be broken down into amino acids, vitamins will increase, and the enzyme content of these foods also increases.  Therefore, soaking and sprouting will allow your body to take in more nutrition from properly prepared nuts or seeds in your raw cracker recipes.

Raw Cracker Recipes - Sprouted Buckwheat Crackers

Ingredients:

  • 2 cups of Sprouted Organic Buckwheat Groats
  • Grind 1/3 cup of Brown Organic Flaxseeds
  • 2 to 3 Tbsps. of Organic Extra Virgin Olive Oil
  • Optional:  2 tsp. or so of Herbs or Spices (Organic Minced Onion, Oganic Garlic Powder, etc.)
  • Optional:  under 1 tsp. of Sea Salt or to Taste
  • 1/3 cup or so of Filtered or Spring Water to Help Blend Your Cracker Mixture

Instructions:

  1. Add ingredients and water to a high speed blender or food processor.
  2. Blend until a smooth and creamy consistency - add more water if needed.
  3. Pour sprouted buckwheat mixture onto a teflex sheet or lined dehydrator trays and use an offset spatula to distribute evenly (about 1/4 inch thick).
  4. Dehydrate at 105 to 110 degrees F. for about 5 hours.  Flip crackers using another dehydrator tray and peel off teflex sheet or liner.
  5. Use a pizza cutter to score your crackers and dehydrate them for another 7 to 9 hours or until crispy.

How to Sprout Buckwheat:

You'll need a large glass jar with a mesh screen lid.  And make sure you buy "raw" organic buckwheat groats (most health foods stores carry them).

Pour the raw buckwheat groats into the glass jar about  1/2 way full.  Then fill the glass jar with water and leave about 1 1/2 inches of space on top.

Let buckwheat soak on your counter for 8 hours or overnight.  Then dump the water out and fill the jar back up with clean water - cover lid with your hand and shake.  Then put jar upside down in an angle in your sink to drain the water.

Be sure to rinse buckwheat with clean water every morning, noon, and night (just fill jar with clean water, shake, and put back in an angle to drain excess water).

Sprout buckwheat until tails are about 1/4 inch long (In approximately 36 hours).  Too long a tail and the buckwheat will be bitter tasting.

What About Sprouting Flaxseeds?

Flaxseeds and chia seeds are more difficult to sprout than other seeds because of their mucilage.  When water is added to these seeds, their hard hulls absorb the water and form a "gel-sack" around each seed.  These seeds will not sprout in traditional water methods like other seeds.

In raw cracker recipes these seeds are used as a binder, and they do come with their share of anti-nutrients like phytic acid.  Grinding flaxseeds does appear to make them more digestible.  And soaking flaxseeds and chia seeds in water for at least 8 hours will help to deactivate their anti-nutrients.

The Best Food Dehydrators

Food dehydrators will come in many shapes and sizes.  There are round dehydrators and square dehydrators.  Four tray dehydrators and nine tray dehydrators. 

And there are cheap dehydrators and really expensive dehydrators.  I guess it will just depend on how much you plan on using a dehydrator when it comes to picking the right one for you.

I've only used a couple myself, so I can only offer advice on these two dehydrators...... 

The Nesco is a stackable dehydrator that is relatively inexpensive and pretty effective. 

The one thing that I really didn't like about this dehydrator was the hole running down the center of the machine.

I found it to be a big problem when making raw cracker recipes - or recipes that needed to be spread out uniformly.

I much prefer the Excalibur 4 tray which has square trays and no hole down the middle for making raw cracker recipes.  I also think the Excalibur is a better quality machine.

Be aware that dehydrators and even the Excalibur can rise above the temperature that you set it at by 10 degrees or so.

Keep that in mind when setting the temperature to preserve enzymes in your raw cracker recipes. 

Better yet, get a device that can tell you the exact temperature inside your dehydrator.

Raw Cracker Recipe - Cheesy Sprouted Almond Crackers

Ingredients:

  • 1 3/4 cups Sprouted Raw Almond Meal or Flour
  • 4 Tbsp. Non-GMO Low Temp Dried Nutritional Yeast
  • 1/2 cup Organic Red Bell Pepper (seed & chop)
  •  Or use an Organic Yellow Bell Pepper
  • Juice of 1 Freshly Squeezed Organic Lemon
  • 1 Tbsp. Organic Extra Virgin Coconut Oil
  • 1/4 cup of Organic Chia Gel
  • Optional:  1/2 tsp. Sea Salt

Instructions:

  1. Put everything but the chia gel into a food processor and pulse to combine.  Then add in the chia gel and pulse to mix gel with the other ingredients.
  2. Spread cracker mixture onto parchment paper lined dehydrator trays using a spatula and spread to desired thickness.
  3. Dehydrate for 1 hour at 145 degrees F.  Then remove and score your crackers.  Turn down dehydrator to 115 degrees F. and dehydrate crackers until very crispy.

You can make a chia gel by mixing 1/2 cup of chia seeds with 3 cups of warm filtered water.  Stir 2 or 3 times during the first hour and stick in fridge overnight before using in raw cracker recipes.

How to Sprout Almonds:

Get a large mason jar and fill it 1/3 full with "raw" almonds (if you use pasteurized almonds they will not sprout).  Then fill jar with warm filtered water and 1/2 tsp. of sea salt.  Screw on mesh screen lid and soak for 8 to 12 hours at room temperature.

Then drain water and rinse the nuts.  Fill jar with clean water, cover lid with hand, and shake jar.  Then invert jar to drain off water and begin the sprouting process.  Repeat this process at least twice a day.

In 1 to 2 days, almonds will sprout a tiny white nib or tail and will be ready to use in recipes.  You can then roll the nuts in a clean towel to remove the outer skins. 

And it may be best to dehydrate them until they are crispy before blending them into a nut flour for your raw cracker recipes.

What Temperature Deactivates Enzymes?

Some people insist that going over 116 or 118 degrees F. is the temperature that destroys all enzymes.  And for a long time I was truly confused about this somewhat controversial issue.

However, it appears that certain food enzymes can withstand dry heat much better than wet heat.

In other words, some enzymes will be deactivated at a wet heat temperature of 118 degrees F. and some at a dry heat temperature of 150 degrees F.

Which means that if you heat raw milk past 117 degrees F, you will deactivate its enzymes. 

And if you heat your raw nuts past 149 degrees F, you will deactivate all of its enzymes.

Dehydrating your sprouted raw nut crackers at a temperature of 145 degrees F. for an hour is totally acceptable when making raw cracker recipes.  Because your crackers won't be at 145 degrees F. in just 1 hour.

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