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June 2, 2011

Red Hot Fire cRAWkers

These are somewhat similar to Veggie Crisps, but spicier, with a strong cumin/lime flavor. Great with salsa!!! Just like the Veggie Crisps, the flavor POPS in your mouth and really titillates your taste buds!! They are loaded with kale, celery tops, parsley, hemp, flax, and other nutrient dense foods. Unlike flax crackers, these are light, and can be spread thin to create a potato chip consistency, or  a little thicker, to make a crunchy cracker. I LOVE THESE!  Use your own veggie pulp and seasonings and create your own version.

Red Hot Fire cRAWkers
1 3/4 cups veggie pulp (cucumber, radish, carrot, kale, parsley, apple, lime, celery)
1 medium zucchini, chopped
2 medium tomatoes
1 1/2 cups filtered water (as needed)
1/2 Tbsp olive oil
1/2 tsp sea salt
dash cayenne pepper (or more to really make it spicy)
1/2 tsp cumin
1/4 tsp chili powder, or to taste
3 Tbsp ground flax seed
3 Tbsp *sprouted quinoa flour (optional, but so very easy to do!)
2 Tbsp sesame seeds 
1 Tbsp hemp seeds

Procedure
Blend all ingredients except sesame and hemp seeds until smooth and pourable, not too thick. Add seeds and pulse blend. If you are making really thin chips, blend until hemp and sesame seeds are completely ground. If making crackers, leave a little chunky.

Pour onto non-stick dehydrator trays and spread with an offset spatula.  Make sure the sheet is covered well and there are no holes, but spread fairly thin. You can make these either potato chip thin or cracker thin.  Sprinkle with black sesame seeds. (optional)

Dehydrate at 135 degrees F for 1 1/2 hours. Continue to dehydrate at 110 degrees F for about 2 hours until you can peel off non-stick sheets and flip over. use a dull edged knife to score into 2 x 2 inch cracker squares. (Don't worry if marks don't go thru all the way. It's easy to  break them apart later.

Dehydrate another 10-12 hours, depending on thickness...until crispy. Store in an airtight container.

Directions for Sprouting Quinoa
Rinse quinoa well and cover with water in a wide-mouth glass jar and lid. Let soak 20-30 minutes. In fact, you don't really have to soak it at all, but I like to give it a jump start. Drain water, rinse, and return to mason jar. Place in a dark cool area, using a jar lid with a screen or cheesecloth to cover it. A rim lid or rubber band will  hold  cloth in place. Rinse 2-3 times a day until tails form. I like it when the tails are about 1/4" - 1/2" long and quinoa can literally sprout overnight, so keep an eye on it. Once sprouted, rinse well and return to jar, cover, and refrigerate. Rinse daily to retain freshness. Give it a try! It is so easy, and they are great in salads, sandwiches, and garnishes for soup. Dehydrate sprouted quinoa and grind into flour for cookies, breads and crackers.

*Sprouted Quinoa Flour
Sprout as directed above until tails just start to form. Rinse and drain and place sprouts on a non-stick dehydrator tray and dehydrate at 110 degrees for about 4 hours. Stir around in between to make sure all sprouts are exposed to air and drying.

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