The Organic Climber – Blogging about climbing, RAW foods, vegetarianism, running and cycling.

The other day I unexpectedly steeped into a raw food making frenzy. I think feeling run down, as if sickness was creeping up on me inspired me to create some raw foods. In addition to creating some of my raw granola, aka, raw buckwheat treats, I made some really simple flax seed crackers, which are perhaps the best I have made so far. This recipe is also simpler, in that it does not require soaking the seeds. It was purely accident that I did not soak the seeds. Normally I would, but it had been so long since I have made flax crackers I completely forgot about this step, but they still came out amazing.

The Recipe

• 1 cup of golden flax seeds
• 1 cup of brown flax seeds
• 2 TBSP onion granules
• generous amount of garlic salt
• 1/2 cup of Namu Shoyu
• 3/4 cups of water

Directions

1. Combine all ingredients into a food processor and pulse until well mixed
2. Spread the mixture onto a teflex dehydrator sheet, should but enough for one full sheet in a nine tray Excalibur dehydrator.
3. Score the mixture into desired shapes using a pizza roller or sharp knife
4. Dehydrate crackers at 95-100 degrees for about 8-10 hours.
5. Flip the crackers over and dehydrate for another 8-10 hours, until crisp.

These crackers have a slightly salty/spicy flavor without too much hint of garlic or onion. If you like a stronger garlic or onion taste, simply add more garlic salt or onion granules.

These are great just as a side item to a meal, or served as a snack with almond butter. They would also go great with a raw cheese spread or pizza sauce. Best part is, these will stay practically stay fresh forever.

RAW Food, Recipes by OrganicClimber
dehydrated, dehydrator, flax crackers, flax seed, garlic, onion, RAW Food, raw granola, raw snack
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One of my favorite fruits is the mango, especially ripe juicy ones. One problem I have though is that often times I can be lazy and not want to mess with deseeding a mango just to eat a snack. I also frequently crave these when on climbing trips, but they are often quite messy and would certainly be a pain to deseed while out on the trail or even while car camping for that matter. So I decided to dehydrate this tasty fruit after tasting a store bought version.  Mine of course are cheaper, taste better and have zero preservatives or artificial ingredients. I would most definitely say this is the beef jerky of fruit. Anyway, without further or do here are the directions on how to dehydrate mangoes.

First grab two to three ripe juicy mangoes.
Step two, deseed those bad boys. See Image below.

To deseed a mango hold the mango vertically and find the “knot” at the top of the mango. Take your knife and move a bit to the side and then slice all the way down. You may have to maneuver around the seed a bit as they are never exactly in the middle. After this, repeat on the other side. Also, it will be worth your time to remove excess mango flesh from the seed to throw into the dehydrator with your slices. No need to waste.

Third, skin the mango. You will notice from the picture I skinned the mango after deseeding. I have since discovered it is much easier to skin the mangoe FIRST, then deseed. However, if you wish to leave some skin on your dehydrated mangoes you will want to skin them after you deseed. In this case I was leaving the skin on several of them so this would be the best method. Although the skins are harder to eat, especially dehydrated, they contain lots of nutrients.

After skinning the mango, cut into evenly sized slices and line them on a mesh dehydrator sheet. I believe one mango makes about a tray of evenly spaced mango slices if using the Nine tray Excalibur Food Dehydrator.

After placing the mangoes on the dehydrator trays, insert them into the dehydrator and dehydrate at 115 degrees for about 24 hours.

The finished product will have a nice leathery texture but still have somewhat of a moist feel to them. You don’t want to turn these into chips, so be careful not to dehydrate for too long. I also recommend about 1/4 inche slices, but feel free to experiment and find out what you like best. But remember the thicker the slice the longer you will have to dehydrate.

For those that don’t have a food dehydrator I highly recommend the investment, especially if you are the outdoors type and spend lots of money on things like granola, nuts, seeds and things like Power Bars and Cliff Bars. With these bad boys you can make your own homemade version for a fraction of the cost, and you have fun doing it in the process. It’s also much more gratifying to eat something you made yourself.

They dehydrator I used and recommend is the Excalibur. They have a 4, 5 and 9 tray model. I rarely use all 9 trays, but when I do need that extra space I am glad I have it. The size of the trays also are different on each model, so that is something else to consider as well when looking to purchase a dehydrator. I would also suggest staying away from the circular dehydrators that are stacked. The downside to these is your drying temperatures are not even at each level, you have to rotate your trays throughout drying times. With the Excalibur you get consistent drying temperatures on every tray.

Feel free to drop me a line if you have any questions about dehydrators or anything else I post about for that matter.

Peace…

Climbing, Health & Fitness, RAW Food, Recipes by OrganicClimber
dehydrated, dehydrator, dried, Excalibur, foood, fruit, mango, mangoes, RAW, vegan, yummy
10 comments

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