Sunday, once again, I did my bulk cooking for the week — porridge in the rice cooker, chickpeas in the pressure cooker and a loaf in the bread machine. As I was putting things away I noticed a jar of carrot pulp — from my juicing throughout the week — and thought, what the hell, let’s get one more appliance going.
Kasha-Carrot Crackers (High raw)
Ingredients
- 1 cup buckwheat groats, soaked for 20 minutes (I used toasted groats, “kasha,” which means these crackers are not 100% raw but neither am I)
- 2 cups carrot pulp
- 1/2 cup ground flax seed
- 1/8 cup hemp seed
- 2T Bragg liquid aminos
- 2 pinches cayenne pepper
- 1/4 large yellow onion, diced
- 1 clove garlic, minced
- Filtered water, to desired consistency
Instructions
Rinse and drain buckwheat groats well (the soak water gets rather slimy).
All all ingredients, except for water, to a food processor and pulse, scraping down the sides.
You want a mixture that is thick but spreads fairly easily. You may need to add water (I added less than 1/4 cup).
Spread the mixture on one Excalibur ParaFlexx sheet. Dehydrate on 145F for 1.5 hours.
Score crackers and reduce heat to 105F for another 3.5 hours.
Flip crackers over onto the tray screen and remove the ParaFlexx sheet and continue dehydrating for another 12 hours.
Store in an airtight (glass preferred) container in the refrigerator. Crackers will last for several weeks.
The crackers are thick and crispy.
I am so glad I added garlic and onion which, I believe, made these hearty crackers feel light and almost flaky. These are great alone or dipped in humus or crumbled as croutons over a salad.
To my savvy-in-the-kitchen friends — do you have any suggestions on how to make these in the oven for readers who do not have a dehydrator? Please let us know in the comments (and thanks)!
Finally, I’m humbled and thrilled to be included in Big City Vegan’s Top 5 Vegan Food Blogs! Such an honor–thank you, Sharon!
12 thoughts on “Kasha-Carrot Crackers (High raw)”
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I actually have a tutorial on my blog on how to dehydrate without a dehydrator in the oven: http://farmersmarketvegan.wordpress.com/2011/08/27/how-to-dehydrate-without-a-dehydrator/
Basically, you just turn the oven on to its lowest setting, prop the door open with a tin foil “snake,” and (optional) place a fan in front of the door for air circulation. The timing depends so you have to keep an eye on it.
Alternatively, you can bake them between 300-325 degrees for about 30 minutes, also watching them so they don’t burn.
Ali, thank you so much for this! I received a request recently to provide other cooking options for people who may not have the same appliances that I use (rice cooker, etc) My confession was that I don’t know how! LOL But I figured my smart readers could help. I love community! Thank you so much for jumping in!
These crackers looks so awesome! I’ve been lusting after a dehydrator for a few years and have not gotten one yet, so it’s very helpful to have the oven option. I’ve been dehydrating yams in the oven for the dog I live with as treats. 🙂
Lucky dogs!
Wow your crackers look so light and healthy! I can’t wait to try them out 🙂
Tes
http://tesathome.com
I hope you do!
Your crackers look yummy! One of these days I’ll have to get a dehydrator.
I love my dehydrator — but in the meantime, try Ali’s oven technique!
So jealous of all these dehydrator recipes everywhere. Definitely asking for one for Christmas!
Fantastic!!!
I’d just say bake at 325 for about 30 minutes.