Jacqui-Lin Raw Vegan Crackers ♥
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Crackers made with flax seed and onions
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Made with love by me and my mother-in-law & dear friend, Linda - hence the name Jacqui-Lin. Together, we are grateful and inspired by various books dedicated to the vegan raw food lifestyle. We enjoy experimenting, researching, creating and/or tweaking recipes to our own taste and preference.
Ingredients
3 large vidalia onions
3/4 cup Golden Flax Seeds (grinded)
3/4 cup Sun Flower Seeds (grinded)
1/4 cup Bragg Liquid Aminos
1/4 cup Tamari
Smoked paprika
Parsley Flakes
Black Sesame Seeds
Directions
Step 1Peel and cut onions in half. On a side note--to me, sweet onions taste better in this recipe. When dehydrating, taste intensifies....and the yellow onions leave the crackers tasting strong and bitter. I have heard others recommending Maui or Walla Walla as delicious sweet onions to use in raw vegan food preparation. Think that I will definitely experiment with those, as well.
Place the onions that you have sliced into a food processor and cut into a soft, pulpy consistency. Add the onions, golden flax seeds, Bragg, and Tamari Sauce into a large mixing bowl. According to your personal taste, add smoked paprika, dehydrated parsley flakes, and black sesame seeds. (That is optional. Some of my crackers I add those ingredients, and others I make plain to have a nice variety, as you will notice in my photos.) Mix the ingredients thoroughly.
Step 2
Spread 2 2/3 cups of the mixture thin and evenly on a Teflax sheet or parchment paper. Use your spreading knife or utensil to softly score the spread to divide into squares or triangle shapes. This makes it easier to break the crackers apart once dehydrated. Carefully slide the Teflax sheet with ingredients onto the dehydrator tray and place into the dehydrator. Repeat the entire process of (step 2) with each tray until all of the mixture is used.
Spread 2 2/3 cups of the mixture thin and evenly on a Teflax sheet or parchment paper. Use your spreading knife or utensil to softly score the spread to divide into squares or triangle shapes. This makes it easier to break the crackers apart once dehydrated. Carefully slide the Teflax sheet with ingredients onto the dehydrator tray and place into the dehydrator. Repeat the entire process of (step 2) with each tray until all of the mixture is used.
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| Linda scoring the batter spread on Teflax sheet |
Step 3
Dehydrate for 1 hour at 140 degrees, then reduce the temp to 105 degrees for 24 hours. (By starting at 140 degrees, you will reduce the risk of bacteria growth. The food will not reach 140 degrees.) Flip the tray over onto a work surface. Gently separate the Teflax from the crackers. Return to the dehydrator for another 10 to 11 hours.
Dehydrate for 1 hour at 140 degrees, then reduce the temp to 105 degrees for 24 hours. (By starting at 140 degrees, you will reduce the risk of bacteria growth. The food will not reach 140 degrees.) Flip the tray over onto a work surface. Gently separate the Teflax from the crackers. Return to the dehydrator for another 10 to 11 hours.
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| Mixture of crackers in the dehydrator |
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