Raw Carrot Crackers
One of my clients brought me some of his homemade crackers and I was hooked!! They are delicious!! The next time he was making them, I tagged along so that I could make them for myself. These crackers are super easy to make and store well in a sealed glass container. Enjoy sprinkled over salads or with a dip such as hummus.
- 4 cups of carrots cut in chunks
- ½ cups onion chopped in chunks
- 2 garlic cloves
- 3 stalks of celery
- 1/8th cup olive oil
- 1/8th cup tamari
- 1 tsp each – curry, turmeric, cumin
- 3/4cups soaked walnuts
- ½ cup soaked cashews
- ½ cup soaked almonds
- ½ cup soaked sunflower seeds
- ½ cup pumpkin seeds and ½ cup sunflower seeds
Figure 1 Process all the veggies until smooth – may have to do a couple of batches
Process all ingredients except ½ cup pumpkin seeds and ½ cup sunflower seeds. Depending on the size of your food processor you may have to process two lots and then mix by hand. I process the carrots, onion, garlic, and celery, oil and tamari first, place in a bowl and then process the other ingredients except pumpkin and ½ cup sunflower seeds.
Figure 2 Add the soaked nuts
Figure 3 Add the seeds last and only mix for a short time to keep them chunky – adds a great texture
Mix everything together and then add the pumpkin and sunflower seeds. Place about half the mixture on one dehydrating tray with the liner and the other half on another lined tray (you may use three trays). Thickness should be about ½” in a square and then cut into squares. This helps it to dry faster and also to have lovely square crackers.
Figure 4 Mixture ready to be spread on dehydrator trays
Figure 5 Crackers are on the top and at the same time I am dehydrating the soaked nuts and seeds that we add to our smoothies or the next round of crackers
Figure 6 Finished product!!! When applying the mixture to the dehydrator trays with the liners, spread the mixture out into a square about ½” thick and then cut into squares before drying
Dehydrate for 8-10 hours and then flip to screened tray and dehydrate for another 3-5 hours. Make sure they are dried out completely. Crackers may be stored in an air tight container for up to a month. If you need to crisp up put back in dehydrator.
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What do you make in your dehydrator? I’d love to hear how you enjoyed the crackers.
Enjoy the goodness of your food,
Why eat Raw Foods?
Food that is heated to temperatures greater than 108 ○F, lose their enzymes in the process. Enzyme depleted food can be very hard to digest and unfortunately gives very little energy to the body. Continued consumption of cooked and processed foods leaves our bodies drained of energy and vitality.
Live enzymes are essential to digestion. Enzymes are needed to break down the food we eat into a usable form for the body. Eating live raw foods leaves us feeling energetic and vibrant!
Raw foods are better quality; therefore you eat less to satisfy your nutritional needs. The heat of cooking depletes vitamins, damages proteins and fats, and destroys enzymes which benefit digestion. As your percentage of raw foods increases you feel satisfied and have more energy on smaller meals because raw food has the best balance of water, nutrients, and fiber to meet your body’s needs. This in turn will lower the amount of money you spend on food, vitamins, pots and pans, appliances, doctor bills, drugs, and health insurance.
Eating a diet of raw foods can reverse or stop the advance of many chronic diseases, including heart disease and cancer. Remember, cooking creates free radicals, which are the major cause of cancer. When you lower the number of free radicals your cells are bombarded with, you lower your risk of cancer.
A raw food diet can protect you from acute diseases such as colds, flu, measles, etc. Raw foods maintain a healthy body and a healthy body will not become diseased.