Posted on January 15th, 2010
Raw onion and garlic flax seed crackers.
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.
- 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
- Combine all ingredients into a food processor and pulse until well mixed
- Spread the mixture onto a teflex dehydrator sheet, should but enough for one full sheet in a nine tray Excalibur dehydrator.
- Score the mixture into desired shapes using a pizza roller or sharp knife
- Dehydrate crackers at 95-100 degrees for about 8-10 hours.
- 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.
Posted on September 30th, 2009
Salad with raw spicy walnut almond dressing.
I am slightly hesitant to post the recipe for this dressing here because I am basing it all on memory from about three weeks ago. I had it written down on a Post-it note, but it was accidentally thrown away at some point. This is why I need to start writing them all down on my computer. So, as best I can remember it, here is the recipe.
Raw spicy walnut almond dressing
- 1/2 cup of olive oil
- 1/2 tbsp of apple cider vinegar
- juice from one small lemmon
- 1 clove of garlic minced
- 1/4 cup of almonds
- 1/4 cup of walnuts
- 1/2 tbsp of onion granules (use more if you want more of a kick)
- water (add gradually until desired consistency is obtained)
Directions: Place your garlic clove into a high speed blender and process until minced, alternatively you can mince the garlic first, but I prefer to let the blender do the work, it’s less messy. Then add all other ingredients, starting with 1/4 cup of water, gradually adding until the desired consistency is obtained. I only say this though because I can’t remember for sure how much I used. I believe it was around a 1/2-1 cup though, but it’s better to start with less than too much.
This is a very delicious dressing and goes well on pretty much any salad. For the salad pictured here I just added sliced tomatoes, walnuts, green olives, sliced mushrooms and zucchini to mixed greens. I make dressings similar to this quite often – I dig spicy flavors. I especially love garlic. I often tend to go overboard on garlic though and friends end up not liking those recipes as much, so this time I kept it toned down and was still quite pleased with the results.
I plan on posting more dressing recipes in the future, as they are very important in a raw food diet. Even if you are not eating a raw food diet these dressings are a great healthy alternative to highly processed store bought dressings that contain lots of additives and preservatives. The homemade raw dressings I make will last anywhere from one week to a month in the refrigerator. This particular dressing should last at least two weeks, if not a full month.
I hope you enjoy the dressing. Let me know how you like it. I am pretty sure that I came very close to the original recipe as well, but either way I’m confident I am not too far off.