Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 Hello... Does anyone have a very simple easy to follow flax seed cracker recipe? The last time I tired a recipe off a site, it had about 9 ingredients and they wouldnt dry for nothing and tasted really awful. Any of you have something easy that goes good with home made salsa or guacamole! Thanks in advance!~ Mail Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 This isn't anything in the way of crackers but to make a really good, healthy rollup, use romaine leaves (the inner ones are the best for this) or Boston lettuce leaves. I have pictures of some rollups I made on my blog plus an easy recipe for a savory filling. The salsa and guacamole would make a good filling together or alone. I've found the multiple ingredient recipes are usually disastrous, too. Tommie http://www.rawburchard.blogspot.com rawfood , Sherry <dobeythehouseelf wrote: > > Hello... > > Does anyone have a very simple easy to follow flax seed cracker recipe? The last time I tired a recipe off a site, it had about 9 ingredients and they wouldnt dry for nothing and tasted really awful. > > Any of you have something easy that goes good with home made salsa or guacamole! > > Thanks in advance!~ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 I have had success with Alissa Cohen’s flaxseed crackers. Easy to make, and VERY tasty! 2 cups of flaxseeds soaked in 2 cups water for 4 hours 2 cloves garlic ½ lemon, juiced 2 tablespoons Braggs liquid aminos 1 tablespoon fresh ginger Blend all ingredients in a food processor until well combined and garlic & ginger are completely ground (I typically blend the ginger, garlic, and lemon separately in a smaller grinder, then add it to the flax seeds and Braggs). Dehydrate for 10 to 16 hours, flipping after about 7 to 8 hours. Carolyn _____ jerushy1944 This isn't anything in the way of crackers but to make a really good, healthy rollup, use romaine leaves (the inner ones are the best for this) or Boston lettuce leaves. I have pictures of some rollups I made on my blog plus an easy recipe for a savory filling. The salsa and guacamole would make a good filling together or alone. I've found the multiple ingredient recipes are usually disastrous, too. Tommie http://www.rawburchard.blogspot.com rawfood , Sherry <dobeythehouseelf wrote: > > Hello... > > Does anyone have a very simple easy to follow flax seed cracker recipe? The last time I tired a recipe off a site, it had about 9 ingredients and they wouldnt dry for nothing and tasted really awful. > > Any of you have something easy that goes good with home made salsa or guacamole! > > Thanks in advance!~ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 Sherry wrote: > Does anyone have a very simple easy to follow flax seed cracker > recipe? Okay, here is my " recipe " . I made these on Sunday, and they are " not bad " . It was my first attempt. I read a recipe in Livng in the Raw and one in Conscious Cooking, and then I just decided what would work, and I got lucky. 2 cups flax seeds (this is the usual bag size) 4 tomatoes, blended 4 T garlic powder 2 T cayenne (optional -- I like it) generous sprinkling of Spike (probably about 2 T) assorted vegetables (daikon, green pepper, zucchini, yellow squash, sweet potato, onion, green pepper, etc.) blended or grated or chopped really really fine 1/2 C water Soak the flax seed in 4 cups of water for @6 hours. Pour off the water. Combine everything and mix very well with a spoon (don't do this with your hand - you will end up with a glove of flax seeds) Spoon a pile of the mix onto the center of a Teflex sheet that you have placed on a dehydrator rack (best to do it this way because it is easier to transport to the dehydrator) Wet your hands and spread the mixture evenly over the Teflex sheet. Try to get it thin- no more than 1/4 inch thick - 1/8 inch thick is best. (the crackers will get thinner still with the dehydrating) If you get a hole, put a dollop of mix on it and spread again. Keep your hands WET -- it will help the spreading. This much mix should cover 5 trays (Excalibur). Set the dehydrator at 145 for 2 hours, then turn it down to 125 or 115 (how in a hurry are you? how worried about heat are you?) Check after 2 more hours - as soon as you can, as soon as the sheets are dry enough, turn them onto the regular drying " grates " and remove the Teflex sheets (I found this easiest to do by taking the tray out of the dehydrator, picking up the Teflex sheet and setting it aside, putting the " grate " sheet on the tray, and flipping the Teflex sheet onto the tray, then gently peeling it off the cracker-in-training. Put the crackers back into the dehydrator and dehydrate at 115 until dry (mine took 5 hours more after flipping. Your mileage may vary. When the crackers come out, you will see the seeds, but they will not be hard to chew - the crackers are crisp. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 I wonder if there is a really good, powerfully delicious cracker recipe or if they are all " not bad " , " okay " , or " terrible " ? I haven't found one yet that I will make more than once. If there's one out there, I'd like whoever has it to post it. Tommie http://www.rawburchard.blogspot.com rawfood , " Margaret Gamez " <mgamez1 wrote: > > Sherry wrote: > > Does anyone have a very simple easy to follow flax seed cracker > > recipe? > > Okay, here is my " recipe " . I made these on Sunday, and they are " not > bad " . It was my first attempt. I read a recipe in Livng in the Raw > and one in Conscious Cooking, and then I just decided what would work, > and I got lucky. > > 2 cups flax seeds (this is the usual bag size) > 4 tomatoes, blended > 4 T garlic powder > 2 T cayenne (optional -- I like it) > generous sprinkling of Spike (probably about 2 T) > assorted vegetables (daikon, green pepper, zucchini, yellow squash, > sweet potato, onion, green pepper, etc.) blended or grated or chopped > really really fine > 1/2 C water > > Soak the flax seed in 4 cups of water for @6 hours. > Pour off the water. > Combine everything and mix very well with a spoon (don't do this > with your hand - you will end up with a glove of flax seeds) > Spoon a pile of the mix onto the center of a Teflex sheet that you > have placed on a dehydrator rack (best to do it this way because it is > easier to transport to the dehydrator) > > Wet your hands and spread the mixture evenly over the Teflex sheet. > Try to get it thin- no more than 1/4 inch thick - 1/8 inch thick is > best. (the crackers will get thinner still with the dehydrating) > If you get a hole, put a dollop of mix on it and spread again. > Keep your hands WET -- it will help the spreading. > > This much mix should cover 5 trays (Excalibur). > > Set the dehydrator at 145 for 2 hours, then turn it down to 125 or 115 > (how in a hurry are you? how worried about heat are you?) > Check after 2 more hours - as soon as you can, as soon as the sheets > are dry enough, turn them onto the regular drying " grates " and remove > the Teflex sheets (I found this easiest to do by taking the tray out > of the dehydrator, picking up the Teflex sheet and setting it aside, > putting the " grate " sheet on the tray, and flipping the Teflex sheet > onto the tray, then gently peeling it off the cracker-in-training. > > Put the crackers back into the dehydrator and dehydrate at 115 until > dry (mine took 5 hours more after flipping. Your mileage may vary. > > When the crackers come out, you will see the seeds, but they will not > be hard to chew - the crackers are crisp. > > Margaret > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 I hadn't tried that one because my daughter did and thought they were only too gross. She and I don't often like the same things so maybe I should have looked past her opinion. Right? Tommie http://www.rawburchard.blogspot.com rawfood , " Carolyn " <omgimaduck1 wrote: > > I have had success with Alissa Cohen's flaxseed crackers. Easy to make, and > VERY tasty! > > 2 cups of flaxseeds soaked in 2 cups water for 4 hours > 2 cloves garlic > ½ lemon, juiced > 2 tablespoons Braggs liquid aminos > 1 tablespoon fresh ginger > > Blend all ingredients in a food processor until well combined and garlic & > ginger are completely ground (I typically blend the ginger, garlic, and > lemon separately in a smaller grinder, then add it to the flax seeds and > Braggs). Dehydrate for 10 to 16 hours, flipping after about 7 to 8 hours. > > Carolyn > > _____ > > jerushy1944 > > > This isn't anything in the way of crackers but to make a really good, > healthy rollup, use romaine leaves (the inner ones are the best for > this) or Boston lettuce leaves. I have pictures of some rollups I made > on my blog plus an easy recipe for a savory filling. The salsa and > guacamole would make a good filling together or alone. I've found the > multiple ingredient recipes are usually disastrous, too. > Tommie > http://www.rawburchard.blogspot.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Okay, Tommy.... when I said " not bad " , they were " NOT BAD!!! " My room-mate who is not really interested in raw food is chowing down on them (she likes them more than I do, I think, because she is Japanese, and used to soy sauce in everything, and I made them with Braggs Liquid Aminos.... The next time I make them, I am not going to put the Liquid Aminos in because I really do not like salt, don't use it, won't eat stuff with salt in it (the only time i use salt is when I do the Master Cleanser) Do the recipe I wrote-- I did not list the Braggs. It will work nicely. The crackers are crunchy, work as dip holders, and you can spread light stuff on them (they are really thin) Tomorrow I am going to try to make an all-vegetable cracker with a little ground flax seed to up the nutritional value even more. Margaret tommy wrote: > I wonder if there is a really good, powerfully delicious cracker > recipe or if they are all " not bad " , " okay " , or " terrible " ? I > haven't found one yet that I will make more than once. Margaret Gamez wrote: > > Okay, here is my " recipe " . I made these on Sunday, and they are " not bad " . It was my first attempt. I read a recipe in Livng in the > Raw and one in Conscious Cooking, and then I just decided what would > work, and I got lucky. > > > > 2 cups flax seeds (this is the usual bag size) > > 4 tomatoes, blended > > 4 T garlic powder > > 2 T cayenne (optional -- I like it) > > generous sprinkling of Spike (probably about 2 T) > > assorted vegetables (daikon, green pepper, zucchini, yellow squash, > > sweet potato, onion, green pepper, etc.) blended or grated or > chopped > > really really fine > > 1/2 C water > > > > Soak the flax seed in 4 cups of water for @6 hours. > > Pour off the water. > > Combine everything and mix very well with a spoon (don't do this > > with your hand - you will end up with a glove of flax seeds) > > Spoon a pile of the mix onto the center of a Teflex sheet that you > > have placed on a dehydrator rack (best to do it this way because it > is > > easier to transport to the dehydrator) > > > > Wet your hands and spread the mixture evenly over the Teflex sheet. > > Try to get it thin- no more than 1/4 inch thick - 1/8 inch thick is > > best. (the crackers will get thinner still with the dehydrating) > > If you get a hole, put a dollop of mix on it and spread again. > > Keep your hands WET -- it will help the spreading. > > > > This much mix should cover 5 trays (Excalibur). > > > > Set the dehydrator at 145 for 2 hours, then turn it down to 125 or > 115 > > (how in a hurry are you? how worried about heat are you?) > > Check after 2 more hours - as soon as you can, as soon as the sheets > > are dry enough, turn them onto the regular drying " grates " and > remove > > the Teflex sheets (I found this easiest to do by taking the tray out > > of the dehydrator, picking up the Teflex sheet and setting it aside, > > putting the " grate " sheet on the tray, and flipping the Teflex sheet > > onto the tray, then gently peeling it off the cracker-in-training. > > > > Put the crackers back into the dehydrator and dehydrate at 115 until > > dry (mine took 5 hours more after flipping. Your mileage may vary. > > > > When the crackers come out, you will see the seeds, but they will > not > > be hard to chew - the crackers are crisp. > > > > Margaret > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Thanks for clarifying that. I don't like to use Braggs, either. There is some discussion that it really isn't is a food. It seems to be a by-product of a chemical process. I stay away from soy, too, but I do like salt. I try to keep my use of it to a minimum. What would you suggest instead? Tommie http://www.rawburchard.blogspot.com rawfood , " Margaret Gamez " <mgamez1 wrote: > > Okay, Tommy.... when I said " not bad " , they were " NOT BAD!!! " My > room-mate who is not really interested in raw food is chowing down > on them (she likes them more than I do, I think, because she is > Japanese, and used to soy sauce in everything, and I made them with > Braggs Liquid Aminos.... The next time I make them, I am not going to > put the Liquid Aminos in because I really do not like salt, don't use > it, won't eat stuff with salt in it (the only time i use salt is when > I do the Master Cleanser) > Do the recipe I wrote-- I did not list the Braggs. It will work > nicely. The crackers are crunchy, work as dip holders, and you can > spread light stuff on them (they are really thin) > Tomorrow I am going to try to make an all-vegetable cracker with a > little ground flax seed to up the nutritional value even more. > Margaret > > tommy wrote: > > I wonder if there is a really good, powerfully delicious cracker > > recipe or if they are all " not bad " , " okay " , or " terrible " ? I > > haven't found one yet that I will make more than once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 Tommy wrote: > I don't like to use Braggs, either. There is some discussion > that it really isn't is a food. It seems to be a by-product of a > chemical process. To tell the truth, I was impressed by Braggs. I don't think it is more a chemical process than, say, soy sauce, tamari, or nama shoyu. As a matter of fact, the first time I tasted it, I thought it tasted remarkably like the Japanese soy sauce my room-mate uses, and I liked it better, because the Japanese soy sauce uses wheat. (warning to all users of any type of soy sauce -- it *is* processed; Is it heated? -- they aren't talking... What is in it? READ THE INGREDIENTS!!!!! Even if you buy the stuff in your health food store, you should read the ingredients! They might not be to your liking, particularly if you are sensitive to wheat. How do they process the ingredients? How do they extract the sauce? Are they telling you every step? At first, when I started to go natural, I went with Chinese soy sauce that did not have wheat -- you have to read the ingredients list - some do, some don't-- all popular Japanese soy sauces do... I don't know about nama shoyu, because I have given up soy sauce period) Never mind! Now, I keep sea salt in the house for when I do Master Cleanse. I don't have a salt shaker. When visitors are coming, I get out a shaker and put some sea salt in it. When they leave, I empty the shaker. > I do like salt. I try to keep my use of it to a minimum. What would > you suggest instead? If you want to avoid salt, but want a " taste " , try Spike No Salt. There is a Spike that has salt, but the NO SALT version is much better-- if you still need salt after you Spike your food (bless you!), then throw on some Braggs or some soy sauce or tamari or nama shoyu. > Tommie > http://www.rawburchard.blogspot.com > > rawfood , " Margaret Gamez " <mgamez1@> wrote: > > > > Okay, Tommy.... when I said " not bad " , they were " NOT BAD!!! " My > > room-mate who is not really interested in raw food is chowing down > > on them (she likes them more than I do, I think, because she is > > Japanese, and used to soy sauce in everything, and I made them with > > Braggs Liquid Aminos.... The next time I make them, I am not going > to > > put the Liquid Aminos in because I really do not like salt, don't > use > > it, won't eat stuff with salt in it (the only time i use salt is > when > > I do the Master Cleanser) > > Do the recipe I wrote-- I did not list the Braggs. It will work > > nicely. The crackers are crunchy, work as dip holders, and you can > > spread light stuff on them (they are really thin) > > Tomorrow I am going to try to make an all-vegetable cracker with a > > little ground flax seed to up the nutritional value even more. > > Margaret > > > > tommy wrote: > > > I wonder if there is a really good, powerfully delicious cracker > > > recipe or if they are all " not bad " , " okay " , or " terrible " ? I > > > haven't found one yet that I will make more than once. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 All things soy should be thoroughly cooked because of naturally occurring toxins so I don't use them. Since I have a thyroid disorder, I'm better off without soy, anyway. Like I said, I use Braggs now and then but I'd rather not. Bragg's has admitted to using hydrochloric acid in the process and has said that's what gives it the salty taste. When I'm where Spike is sold, I'll get some. Thanks, Tommie http://www.rawburchard.blogspot.com rawfood , " Margaret Gamez " <mgamez1 wrote: > > Tommy wrote: > > I don't like to use Braggs, either. There is some discussion > > that it really isn't is a food. It seems to be a by-product of a > > chemical process. > > To tell the truth, I was impressed by Braggs. I don't think it > is more a chemical process than, say, soy sauce, tamari, or nama > shoyu. As a matter of fact, the first time I tasted it, I thought > it tasted remarkably like the Japanese soy sauce my room-mate uses, > and I liked it better, because the Japanese soy sauce uses wheat. > (warning to all users of any type of soy sauce -- it *is* processed; > Is it heated? -- they aren't talking... What is in it? READ THE > INGREDIENTS!!!!! Even if you buy the stuff in your health food store, > you should read the ingredients! They might not be to your liking, > particularly if you are sensitive to wheat. How do they process the > ingredients? How do they extract the sauce? Are they telling you > every step? At first, when I started to go natural, I went with > Chinese soy sauce that did not have wheat -- you have to read the > ingredients list - some do, some don't-- all popular Japanese soy > sauces do... I don't know about nama shoyu, because I have given up > soy sauce period) > > Never mind! Now, I keep sea salt in the house for when I do Master > Cleanse. I don't have a salt shaker. When visitors are coming, I get > out a shaker and put some sea salt in it. When they leave, I empty > the shaker. > > > I do like salt. I try to keep my use of it to a minimum. What would > > you suggest instead? > > If you want to avoid salt, but want a " taste " , try Spike No Salt. > There is a Spike that has salt, but the NO SALT version is much > better-- if you still need salt after you Spike your food (bless > you!), then throw on some Braggs or some soy sauce or tamari or nama > shoyu. > > > Tommie > > http://www.rawburchard.blogspot.com > > Quote Link to comment Share on other sites More sharing options...
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