cracker success!!! at last!!!

[Guest guest]

I've been trying cracker recipes, and actually following some of them

precisely, but I haven't had much success, except with my first batch.

Never mind... my room-mate is Japanese, and she instantly recognized

the crumbly things I have come up with as " furikake " , which is a

Japanese stuff (mostly loaded with sugar) which they stir into rice.

Since she is diabetic, and has been finding life difficult without her

furikake (I told her she couldn't have it, after I asked her what

Japanese characters say " sugar " and then matched them up to most of

the things in her cabinet). Now we have furikake in the form of

failed crackers!!! I can just throw it in the food processor, powder

it, and then put it in a shaker for her. (I put my " furikake " -- my

closest " translation " is " stuff you mix in rice " -- on vegetable

concoctions, on salads, in dressings...)

Meanwhile, I have managed, overnight, to get a cracker that works for

me (I saw on mawintheraw.blogspot.com some " healthy-looking " crackers,

but my crackers don't come out like that (what am I doing wrong?)

 

Last night, I went back to my soaked whole flaxseed idea. That works.

I soaked 2 C whole flaxseed for 3 hours (my aim was 2 hours, but the

glitch was in the sun-dried tomatoes, which seemed to need at least

2 hours, themselves.)

I soaked 1 C sundried tomatoes for 2 hours (in the end - 1 hour did

not seem good enough) I saved the water for mixing in other food -

it was very tomato-y and tasty.

I added 1 T olive oil (I was if-fy about this since my first cracker

attempt, based on a recipe from Conscious Cooking, which called for

oil, failed desperately because of, I think, the oil.

I also threw in about 1 T of " Italian Seasoning " that my room-mate had

in her cabinet (I am sure it was not organic - it was bought, most

probably, in a 99cent store)

I dehydrated at 145 degrees for 2 hours (per Ann Wigmore's/Viktoras

Kulvinskas's suggestions, detailed in the Excalibur Dehydrating

Guide) and then 6 hours more at 115 degrees. (I would have flipped

them at 2 hours, but the sheets were not dry enough)

After 6 hours, the sheets were dry-- If you can, you want to flip them

because it keeps them from curling up -- I was asleep while this

was happening, so I can curly sheets, but, since I had not scored

the crackers, it did not make much difference -- I just broke the

crackers apart.

 

My crackers came out about the same texture/thickness/strength as

potato chips. They are as not strong as " crackers "

 

I am thinking that, when I smoothe them out, I go too thin.

I don't know how to make this stop.

 

If you " cracker experts " have suggestions, please let me know.

 

Meanwhile, I am very happy with my current crackers, because they will

pick up some dip, and they are also fabulous to eat on their own.

I am trying to figure out how much fiber and how much Omega 3s are in

how many crackres.

Margaret

[Guest guest]

I'd think you could leave out the olive oil, anyway. Spread them to

about 1/4 " thickness. They shrink LOTS. It's better to have them a

touch too thick than too thin.

 

Glad you came up with something to help your roommate. Would that be

serendipity?

 

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " Margaret Gamez " <mgamez1 wrote:

>

> I've been trying cracker recipes, and actually following some of

them

> precisely, but I haven't had much success, except with my first

batch.

> Never mind... my room-mate is Japanese, and she instantly recognized

> the crumbly things I have come up with as " furikake " , which is a

> Japanese stuff (mostly loaded with sugar) which they stir into rice.

> Since she is diabetic, and has been finding life difficult without

her

> furikake (I told her she couldn't have it, after I asked her what

> Japanese characters say " sugar " and then matched them up to most of

> the things in her cabinet). Now we have furikake in the form of

> failed crackers!!! I can just throw it in the food processor,

powder

> it, and then put it in a shaker for her. (I put my " furikake " -- my

> closest " translation " is " stuff you mix in rice " -- on vegetable

> concoctions, on salads, in dressings...)

> Meanwhile, I have managed, overnight, to get a cracker that works

for

> me (I saw on mawintheraw.blogspot.com some " healthy-looking "

crackers,

> but my crackers don't come out like that (what am I doing wrong?)

>

> Last night, I went back to my soaked whole flaxseed idea. That

works.

> I soaked 2 C whole flaxseed for 3 hours (my aim was 2 hours, but the

> glitch was in the sun-dried tomatoes, which seemed to need at

least

> 2 hours, themselves.)

> I soaked 1 C sundried tomatoes for 2 hours (in the end - 1 hour did

> not seem good enough) I saved the water for mixing in other food -

> it was very tomato-y and tasty.

> I added 1 T olive oil (I was if-fy about this since my first cracker

> attempt, based on a recipe from Conscious Cooking, which called

for

> oil, failed desperately because of, I think, the oil.

> I also threw in about 1 T of " Italian Seasoning " that my room-mate

had

> in her cabinet (I am sure it was not organic - it was bought,

most

> probably, in a 99cent store)

> I dehydrated at 145 degrees for 2 hours (per Ann Wigmore's/Viktoras

> Kulvinskas's suggestions, detailed in the Excalibur Dehydrating

> Guide) and then 6 hours more at 115 degrees. (I would have

flipped

> them at 2 hours, but the sheets were not dry enough)

> After 6 hours, the sheets were dry-- If you can, you want to flip

them

> because it keeps them from curling up -- I was asleep while this

> was happening, so I can curly sheets, but, since I had not

scored

> the crackers, it did not make much difference -- I just broke

the

> crackers apart.

>

> My crackers came out about the same texture/thickness/strength as

> potato chips. They are as not strong as " crackers "

>

> I am thinking that, when I smoothe them out, I go too thin.

> I don't know how to make this stop.

>

> If you " cracker experts " have suggestions, please let me know.

>

> Meanwhile, I am very happy with my current crackers, because they

will

> pick up some dip, and they are also fabulous to eat on their own.

> I am trying to figure out how much fiber and how much Omega 3s are

in

> how many crackres.

> Margaret

>

[Guest guest]

If you let the flax seed soak longer the water will get almost thick

and sticky. You can actually make crackers with just the flax seed and

the water when it gets " thick " enough. They are pretty hard and not too

tasty unless you add some seasoning. Another way to get them to stick

together better is to grind some of the dry flax into flour and use

that to thicken them.

 

Tammy

On Mar 18, 2006, at 10:09 PM, jerushy1944 wrote:

 

> I'd think you could leave out the olive oil, anyway. Spread them to

> about 1/4 " thickness. They shrink LOTS. It's better to have them a

> touch too thick than too thin.

>

> Glad you came up with something to help your roommate. Would that be

> serendipity?

>

> Tommie

> http://www.rawburchard.blogspot.com

>

> rawfood , " Margaret Gamez " <mgamez1 wrote:

> >

> > I've been trying cracker recipes, and actually following some of

> them

> > precisely, but I haven't had much success, except with my first

> batch.

> > Never mind... my room-mate is Japanese, and she instantly recognized

> > the crumbly things I have come up with as " furikake " , which is a

> > Japanese stuff (mostly loaded with sugar) which they stir into rice.

> > Since she is diabetic, and has been finding life difficult without

> her

> > furikake (I told her she couldn't have it, after I asked her what

> > Japanese characters say " sugar " and then matched them up to most of

> > the things in her cabinet).  Now we have furikake in the form of

> > failed crackers!!!  I can just throw it in the food processor,

> powder

> > it, and then put it in a shaker for her. (I put my " furikake " -- my

> > closest " translation " is " stuff you mix in rice " -- on vegetable

> > concoctions, on salads, in dressings...)

> > Meanwhile, I have managed, overnight, to get a cracker that works

> for

> > me (I saw on mawintheraw.blogspot.com some " healthy-looking "

> crackers,

> > but my crackers don't come out like that (what am I doing wrong?)

> >

> > Last night, I went back to my soaked whole flaxseed idea.  That

> works.

> > I soaked 2 C whole flaxseed for 3 hours (my aim was 2 hours, but the

> >   glitch was in the sun-dried tomatoes, which seemed to need at

> least

> >   2 hours, themselves.)

> > I soaked 1 C sundried tomatoes for 2 hours (in the end - 1 hour did

> >   not seem good enough) I saved the water for mixing in other food -

> >   it was very tomato-y and tasty.

> > I added 1 T olive oil (I was if-fy about this since my first cracker

> >    attempt, based on a recipe from Conscious Cooking, which called

> for

> >    oil, failed desperately because of, I think, the oil.

> > I also threw in about 1 T of " Italian Seasoning " that my room-mate

> had

> >    in her cabinet (I am sure it was not organic - it was bought,

> most

> >    probably, in a 99cent store)

> > I dehydrated at 145 degrees for 2 hours (per Ann Wigmore's/Viktoras

> >    Kulvinskas's suggestions, detailed in the Excalibur Dehydrating

> >    Guide) and then 6 hours more at 115 degrees.  (I would have

> flipped

> >    them at 2 hours, but the sheets were not dry enough)

> > After 6 hours, the sheets were dry-- If you can, you want to flip

> them

> >     because it keeps them from curling up -- I was asleep while this

> >     was happening, so I can curly sheets, but, since I had not

> scored

> >     the crackers, it did not make much difference -- I just broke

> the

> >     crackers apart.

> >

> > My crackers came out about the same texture/thickness/strength as

> > potato chips.  They are as not strong as " crackers "

> >

> > I am thinking that, when I smoothe them out, I go too thin.

> > I don't know how to make this stop.

> >

> > If you " cracker experts " have suggestions, please let me know.

> >

> > Meanwhile, I am very happy with my current crackers, because they

> will

> > pick up some dip, and they are also fabulous to eat on their own.

> > I am trying to figure out how much fiber and how much Omega 3s are

> in

> > how many crackres.

> > Margaret

> >

 

[Guest guest]

tommie wrote:

> I'd think you could leave out the olive oil, anyway. Spread them to

> about 1/4 " thickness. They shrink LOTS. It's better to have them a

> touch too thick than too thin.

 

thanks... I've been spreading to probably 1/8 - 1/4 inch thick. They

come to chip consistency. The flax makes them stronger. Re the oil,

the first time I made crackers, I put in the recommended amount of oil

(Conscious Eating), and I got glop. This time I put in just 1 T oil.

it seemed to work out okay. I like the taste. I am still wary of the oil.

 

> Glad you came up with something to help your roommate. Would that be

> serendipity?

 

Particularly since she is more and more interested in raw, yes, I

think so. At least she is putting a non-sugared, raw vegetable

product on her food now. It has to be better for her (but I am not

going to tell her that-- she might dive into her " secret " cookie stash

to make up the sugar deficit)

 

Margaret

[Guest guest]

I tried ground flax seed yesterday, but I must not have put enough in

the mix (only about one cup to two cups of vegetables.

I may try a mix of ground and whole flax seed.

Thanks for the suggestions

Margaret

[Guest guest]

I like plain flax seed crackers. Sometimes I just soak the seeds and use that,

and sometimes I add just a little sea salt and/or seasonings. I'm going to try

veggie/flax crackers some day, but I don't make them often, and the kids and I

really like the plain ones.

 

 

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