RAW CRUNCHY CRACKERS & CHUNKY COOKIES
During the summer I did not eat a lot of dehydrated foods at all. More fresh vegetables and fruit – which were plentiful and so fresh! Especially since we had a garden.
Since the weather has turned colder and rainy I have been craving more comfort foods. I love buckwheat crackers and I am always trying to make them better each time.
I have always LOVED cookies. My mom used to bake a lot and I have wonderful memories of coming home after school and smelling fresh baked cookies, muffins, cinnamon buns, etc. We would then sit down with a glass of milk or a cup of tea and have a freshly baked, mouth-watering goodie! Life was great….
When I started baking myself, because I was health conscious, I always tried to make cookie recipes healthy. I would look at a recipe, get an idea of the ingredients and amounts and then make it my own. I would take ingredients I liked and throw them together until I had a batter that resembles cookie batter. On a baking sheet they would go and off to the oven. Some did end up tasting a little dry because I got a bit “too healthy” but I soon got the hang of it and was able to substitute things like sugar, eggs, dairy, etc. with healthier alternatives.
When I first decided I was going to eat a high raw diet – I bought a dehydrator. I knew myself and my love for “crunchy” things. If I was to stay true to this new way of eating (higher raw) I would need a dehydrator.
The other night, when it was dark and gloomy I felt like baking – or should I say “un-baking”. I had some buckwheat sprouted and some nuts soaked and some even dehydrated and I had left over nuts and seeds in the fridge.
I wanted something satisfying and crunchy. Below are the recipes for the 2 things I made. One for buckwheat crackers and the other for “Chunky Monkey” cookies. I made up these recipes as I went. I am always attempting to make the perfect cracker and cookie.
These turned out FABULOUS if I do say so myself!!! They are so good….
BUCKWHEAT CHIA CRACKERS
- 1 C sprouted buckwheat
- 1/2 C ground flax
- 1 C Walnuts (soaked for 8 hours and then rinsed)
- 1/2 C thick chia gel (chia seeds soaked in water)
- 2 carrots
- 2 stalks of celery
- 4 small green onions
- 4 tbsp olive oil
- 1/4 – 1/2 lemon (squeeze juice in)
- 1 tsp salt
- 1 tsp pepper
- 1/4 C water
- 1 tbsp maple syrup
- 1/4 tsp marjorum
- 1/4 tsp thyme
If you are not sure how to sprout buckwheat – send me an e-mail or comment below and I will write it out.
Put cut veggies into food processor and grind into small chunks. Add buckwheat grouts, chia gel, olive oil, lemon and spices. Blend well and scrape sides to make sure everything gets mixed. Add ground flax and water and process some more. Taste and adjust to taste. Add more water if too thick. Should be a bit thinner than muffin batter consistency.
Spread out onto teflex sheets on dehydrator trays. Score into shapes. Dehydrate for 8-10 hours (I usually set it at 110). Flip teflex sheets over and peel off. Dehydrate crackers for another 8-10 hours or longer. Depending on how crunchy you like them and how thick you made them.
I topped the cracker with a lettuce leaf, some guacamole with tomat0es and a few mung bean sprouts. Garnish with cilantro. So simple and so tasty!
CHUNKY MONKEY COOKIES
All nuts and seeds in this recipe were soaked (about 8 hours) and rinsed. Some had been dehydrated and were in jars in my fridge.
- 1/2 C Walnuts
- 1/4 C hazelnuts
- 1 C almonds
- 9 Madjool dates
- 1/2 C raisins
- 1 tbsp agave
- 1/4 C sunflower seeds
- 1/2 C pumpkin seeds
- 1/2 C sprouted buckwheat
- 1 banana
- 1/4 C soaked chia seeds and whole flax seeds combined
- 2 tbsp water
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/8 tsp cardamon
As you can see there are a lot of ingredients to this cookie recipe. I basically used left over nuts/seeds I had from other recipes and they were in fridge so I wanted to use them up. They ended up a little on the sweet side for me so adjust to your taste.
I started by adding the dates, raisins (and soak water), agave and water in food processor. I blended them well. I then added all the dry ingredients, along with spices. I chopped a few times. Processing just enough to blend the ingredients and chop the nuts a bit. These are very chunky cookies (the way I like them). You can process them to the consistency you prefer.
Once mixed I put the batter onto the mesh dehydrator trays and flattened into cookie shapes. Dehydrated (at about 110) for 8-10 hours. Flipped them over and then dehydrated for another 12 or more hours. I can’t really remember how long. I like them hard and crunchy so I probably had them dehydrating for well over 24 hours. Do as you like.
I have to say that these cookies are fantastic!! Like I mentioned above, maybe just a little too sweet but other wise, very good.
Don’t be afraid to experiment. Use your favourite ingredients and find ways of combining them. With cookies and crackers it is easy. You just need the “glue” to hold them together.
For the cookies, the “glue” is the dates and raisins. For the crackers, the “glue” is the chia gel and ground flax (and probably the oil). Once you make a few batches of crackers, breads, cookies, etc you get a feel for the texture and consistency that the dough needs to be so you go by that.
I hope you try these and I hope they work out for you. I was writing measurements and ingredients as I was making them so they should work if you follow the directions and ingredients. Remember, always taste as you are making them. We all have different tastes and the important thing is to make the recipe so that you will like it.