Raw cracker recipes can be made from flax seeds, nuts, fruits, and vegetables. They make great replacements for regular chips and crackers. And can be used for dipping into a guacamole - or as a vehicle for a raw butter spread.
They are healthier alternatives to cooked crackers and chips because they still contain the life force or enzymes. Without enzymes, cooked foods will drain the enzyme reserves in your body and eventually give you a health problem.
First - Learn the Basics
Organic Fruits & Vegetables
You can make many variations of raw cracker recipes by using this basic ingredient list. The sky is the limit - really!
She is the raw cracker expert, so maybe buy a book or two from Abeba's Krazy Krackers to help you be more successful.
Soaking your nuts and seeds helps to remove anti-nutrients like phytic acid and enzyme inhibitors.
What Temperature Deactivates Enzymes?
Some people insist that going over 116 or 118 degrees F is the
temperature that kills 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.
other words, all enzymes will be deactivated at a wet heat temperature
of 118 degrees F and 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.
Therefore, heating your
crackers to a temperature of 145 degrees F for an hour or so and then
lowering the temperature - is totally acceptable for making raw cracker
Be sure to use a good quality nutritional yeast that is non-GMO and low temperature dried.
Raw Corn and Onion Cracker
32 oz. of Sweet Corn (non-GMO)
1 cup of Water
1 medium size Sweet Onion
This would make a great chip replacement for guacamole or to make a raw Mexican meal.
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
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 dehydrators......
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.
much prefer the Excalibur 4 tray which has square trays and no hole
down the middle. I also think the Excalibur is a better quality
Be aware that dehydrators and even the Excalibur can rise above the temperature you set it to by 10 degrees or so.
Keep that in mind when setting your temperature to preserve enzymes in
your raw cracker recipes. Better yet, get a device that can tell you
the exact temperature inside your dehydrator.