RAW Crackers

My first experience in creating RAW food began with crackers. Most of ALISSA COHEN's cracker recipes require soaked seeds so the FLAX SEEDS had to be soaked for four hours before I could "cook". Soaked flax seeds become very gelatinous, making the binding for the cracker, to which is added garlic, lemon juice, Bragg Liquid Aminos and fresh ginger - blended in a food processor. Then it is spread onto a Teflex sheet that lays on top of a mesh screen on the dehydrator tray. The mixing and spreading was very simple but then it had to dehydrate at 105 degrees for 10-16 hours before being peeled off the Teflex and flipped onto the mesh screen to dehydrate for another 7-8 hours - or desired crispness. This isn't hard work but it does require planning and availability.While the FLAX SEED CRACKERS were OK with a good texture and crunch, it didn't wow me, so I tried a few others that week. The CORN CHIPS (second from left) were simple - requiring fresh corn, shredded carrots, onion and salt. They were my goddaughter Larsen's favorite. The MEXICAN CRACKERS (third from left) were thick and chewy - filled with tomatoes, onion, celery, garlic, spices, corn, sunflower and pumpkin seeds (soaked for 8 hours prior). I substituted beets for the carrots as I was out of them, which made it a lovely red color. The most dynamic cracker was the LIME PEPPER CRACKERS (far right), which my sister Kate loved, as did my gourmand friends Mark and Clare. It had a most interesting, pebbly texture from a combination of flax seeds, spinach, whole limes, tomatoes and red, green and yellow peppers. Kate couldn't get enough of them, spread with goat cheese. She wants me to make some more to bring to her restaurant friends. Hmmm, another side business, I wonder? My favorite turned out to be the WHOLE WHEAT CRACKERS (far left) which begins with sprouted wheat berries (4 days to create) along with soaked flax seeds, OJ, garlic, onion, basil, parsley, salt and a dash of cayenne. The slurry was very soupy, making a thin cracker with a nice texture as half of the wheatberries are added after the benderizing. Its flavor and texture was very satisfying. But the most interesting thing about these crackers is how filling they are. While I can be a chow hound with crackers and spreads, these RAW CRACKERS are incredibly filling after just a few. For lunch, I spread a few with some cottage cheese (I know that's not RAW but I'm not a total convert) and Wow - I was full. A new meaning for portion control! My friends tell me the FLAX BANANA crackers for fabulous. So I have many more cracker tests in my future. By the way - when dehydrating, the air in the house becomes filled with a very different aroma than traditional baking. Not a bad aroma, just different - earthy and alive, I'd have to say.