Raw Unbaked Honey Raisin Flax Crackers Recipes

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RAW UNBAKED HONEY RAISIN FLAX CRACKERS



Raw Unbaked Honey Raisin Flax Crackers image

Delicious and crispy, these crackers may entice you to eat too many. But remember, these are flax crackers and will give you that get up and go feeling if enough are eaten. They are great with Renee's raw cream cheese (in Living Cuisine, Renee Loux Underloffler, ISBN=1-58333-171-9).

Provided by jsewards01

Categories     Breads

Time P1DT2h

Yield 120 1 1/4, 12 serving(s)

Number Of Ingredients 8

1/2 cup flax seed, soaked in 1 cup water for 1 hour
1/2 cup ground flax seed
1/2 cup raisins, soaked in 1 cup water for 15 minutes
2 tablespoons honey (or maple syrup)
1 garlic clove
1 teaspoon salt
1/2 cup ground sesame seeds
1/2 cup sesame seeds

Steps:

  • Blend soaked flaxseeds (with any remaining water) on high for several minutes until most of the flaxseeds are broken. Add raisins and raisin water and continue until raisins are broken up. Add honey (or maple syrup), garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Thin crackers will be crispy whereas thick crackers will be chewy. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!

RAW UNBAKED BUCKWHEAT SESAME RAISIN CRACKERS



Raw Unbaked Buckwheat Sesame Raisin Crackers image

Make and share this Raw Unbaked Buckwheat Sesame Raisin Crackers recipe from Food.com.

Provided by jsewards01

Categories     Lunch/Snacks

Time P1DT2h

Yield 120 crackers, 12 serving(s)

Number Of Ingredients 8

1/2 cup buckwheat groats, soaked in 1 cup water for 1 hour
1/2 cup ground buckwheat groats
1/2 cup raisins, soaked in 1 cup water for 15 minutes
2 tablespoons maple syrup
1 garlic clove
1 teaspoon salt
1/2 cup ground sesame seeds
1/2 cup sesame seeds

Steps:

  • Blend soaked buckwheat groats (with any remaining water) and raisins with raisin water and continue until raisins are broken up. Add maple syrup, garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Be careful not to spread too thinly as crackers will disintegrate when flipping them. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!

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