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RECIPE: Activated Buckwheat & Seed Crackers (Raw/Vegan)

Impress your friends by rocking up with these Activated Buckwheat & Seed Crackers to your next bring a plate party. You can then proudly stand by your outstanding platter of goodness and lecture anyone who looks to put a slice of cheese onto them on the evils of lactose (they are a great addition to a cheese platter by the way, and hard cheeses are low in lactose if you aren’t vegan and are indeed concerned about lactose!).

Either way, you can’t go wrong as these crackers are rich enough that you don’t strictly need to add any dip or cheese to enjoy. And we guarantee that you will make as many friends wanting to know your recipe as you lose with your facist lactovian views!

Or you can just make these for yourself or your fam and enjoy a nutrition packed snack that will satisfy any 3 o’clock craving or ravenous child. Here is the recipe for the delicious kale-basil pesto.

Enjoy : )

Activated Seed Crackers

Activated Buckwheat & Seed Crackers Ingredients

  • 250g cashews
  • 50g linseeds (or ground linseed)
  • 80ml extra virgin olive oil
  • 1 tbsp rosemary dried or fresh (or sub in any flavourings you wish i.e. spices or soy sauce)
  • 5 cloves garlic
  • 1 tsp sea salt
  • 250ml (1 cup) water

Sprinkles for top

Activated Buckwheat & Seed Crackers Method

Soak the cashews for 1-5 hours and rinse thoroughly to help remove the nutrient binding phytic acid – you can skip this step if you don’t have time.

Add the cashews, linseeds, extra virgin olive oil, rosemary, garlic and salt to a blender. Then pour in the water, although hold a 1/4 of it back as we are looking to get a certain consistency rather than determining the amount of water you may need. Blend the mixture until completely smooth. Keep adding more water if required (even more than the 1 cup stipulated is fine) until you get a thick pancake batter consistency (you want your mixture to run off your spoon but in drips not in a constant stream).

Pour the mixture onto a dehydrator mat (silicon mat works best). You can either pipe or pour it on with a tablespoon into circles like we did, or you can put it on it one layer and cut into squares later on. Either way you want the mixture to be approx 3mm thick and no more that 5mm, otherwise you may have difficulty dehydrating the cracker.

In a bowl mix all the seeds together i.e. activated seed mix, activated buckwheat, sesame seeds, extra virgin olive oil, salt and pepper so that they are evenly coated in oil and salt and pepper. Sprinkle over top of the cracker batter that you have put onto the dehydrator mat. You can do this carefully or you can just throw it all on top and then tip the tray sideways and all the seeds that haven’t stuck to your cracker batter will fall away.

Dehydrate for 24 hours or until the top of your crackers have dried up (this will vary depending on thickness) and then carefully flip them over (this is best done by sliding the cracker sideways on the tray first to dislodge it and then flipping it using a fish slice or knife) with bottom side facing upwards and dry for another 48 hours. You can also use an oven to dry out your crackers – although we haven’t tested this. We would suggest putting the oven on fan bake 150 degrees celsius and checking every 15 minutes, if they look like they are browning then turn the oven down and leave to cook more slowly. We estimate it should take approx 1-2 hours on each side at this temp.

 

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