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Easier Veggie Flax Seed Crackers

By Healthy Planet Blog Nutrition and Natural Health
on July 20, 2012

Easier Veggie Flax Seed Crackers

 

Our favorite morning "energy" juicing recipe is just a matter of throwing in a few beets, carrots, celery stalks, and sometimes a low-sugar apple such as Granny Smith. We add 1/2 half of a raw lemon sometimes. I recently made our juice for the morning - without the apple - and looked at the stack of pulp that was left. We often just stir that into the dog's food dishes and they surprisingly really like it. For some reason that morning I started considering how I could use that pulp in some raw flax seed crackers. I decided to add ground flax seed, whole flax seed, some fresh minced garlic and some fresh chopped onions, plus some seasoning. By "raw", I mean using the dehydrator at around 105 to 110 degrees rather than baking them. I ended up doing both - one batch dehydrated and one batch baked at 350 degrees for about 2 hours. 

Following those successful batches, I then decided rather than juicing the vegetables why not just put them through the food processor. So I did just that and added walnuts and sunflower seeds - a good choice and certainly enhanced the flavor and feel of the cracker. I baked half and dehydrated half. The nutrition is obviously higher in the dehydrated ones, but I do like the instant gratification (well 2 hours) over the 10 to 12 hours in the dehydrator. Very satisfying for us since we haven't had any bread or cracker products in quite some time.

For the last batch, I did use the food processor and for some reason baking them at 350 degrees for one hour ended up burning a large outside portion of the batch - big bummer. (See important note below - after subsequent batches, I found that 250 degrees worked much better. Bake 1 hour, score and turn the crackers over and bake for another 30 to 45 minutes until crispy.) I had put half of the batch in the dehydrator so we at least had those. I should have checked them rather than just setting the timer for one hour, but was busy outside. Lessons learned. I do suggest that since different combinations of vegetables can certainly be substituted as some people aren't as fond of beets as we are, or onions, that you blend the mixture, add the flax seeds, nuts, sunflower seeds and just enough oil to make it possible to spread onto a baking sheet or dehydrator sheet. I suppose if I were industrious enough I would do a You Tube video of this and perhaps will.

HOW TO BAKE FLAX SEED CRACKERS:

The first time I made them into cookie-sized rounds and smashed them down to about 1/2 inch. The next time I realized how wasteful of space this was and remembered some of my raw food cook books where they simply spread the entire batch over the entire baking sheet pressing it until it reaches the edges and assuring about 1/4 inch thickness. For the other ones, I did the same thing. On both I used the paraflex nonstick sheets. After one hour (or until the crackers feel done on one side), I scored them into cracker sizes with a sharp knife and turned them over on the dehydrator tray without the nonstick sheet to allow for additional drying. I turned the crackers over on the baked ones but left the nonstick sheet in the baking sheet. 

 
Yummy spread with soft goat cheese.

How long do I bake them?:

For the first batch, the one hour on one side and another hour on the 2nd side worked great in a 350 degree oven. (See note below - changed my recommendation to 250 degrees.)  I absolutely do not know why the last batch burned! The dehydrated ones, I dehydrated on one side for 4 hours, turned them over and dehydrated until they felt like crackers should - crunchy. Others may like them chewier, so this will require less time. 

INGREDIENTS: (organic where possible)

2 medium beets, peeled and cut into smaller pieces, the size depending on your food processor or juicer
1 medium onion, peeled and cut into smaller pieces, ditto above
5 stalks of medium sized celery, ditto above
5 medium sized carrots, peeled if using the food process, just scrubbed if using the juicer
1/2 of a medium red bell pepper
2/3 cups crushed flax seed (best to crush the whole seeds freshly each time in a coffee/herb grinder)
1/2 cup whole flax seeds
1/3 cup olive oil - or just enough to make the mixture stick together in order to spread
2 Tbsp Westporte Special Seasoning (or use your favorite all purpose seasoning)
5 to 6 twists of garlic salt seasoning
2 to 5 cloves of fresh garlic, minced
1/3 cup chopped raw organic walnuts
2/3 cups raw organic sunflower seeds

If you are from my generation, you might remember when Chef Boyardee came out with the pizza kits and our favorite things to do would be have pizza parties where we handmade the pizza's and added the toppings. Everything came in the box - you mixed the yeast with the dough and spread it evening onto a baking sheet. The point here is the same gently pressing and spreading the dough onto the sheet is much the same way I spread the cracker recipe over the entire baking sheets - evenly as possible and about 1/4 inch thick.

 For baking use 350 degree preheated oven (see note below) - and watch carefully for the 1st hour to make sure you don't make the same mistake I did. Score them into the size crackers you want and turn them over to bake for about another hour - or less. For the dehydrator ones, spread them onto the paraflex nonstick sheets for 4 hours. Test to see if they are ready to turn. If they are still too moist, dehydrate for another 2 hours. Test again and when ready, score them and turn them over onto a tray without the nonstick sheet. Dehydrate for about another 4 hours, testing as you go.

This is not nearly as complicated as it sounds! After your first batch you can tweak it as you would like, or be adventurous and tweak it from the start.

Note added: July 23, 2012: I made another batch today and changed the oven to 250 degrees. I watched them every 30 minutes and it took a little over an hour to bake the first side. I scored them and turned them over and they looked and tasted much better than the 350 degree oven batch. 

Would really like to hear about your juicing recipes and any crackers that you make.

Thanks for listening!



Organic, Gluten-Free Granola

By Recipes for a Healthier You Appetite Control Snacks
on May 25, 2011
2 comments

Looking for a healthy breakfast or snack?

 

I am SO not good about eating breakfast! I usually don't want to eat anything until I've been up for about two hours. Now, I know this isn't a good practice because I then get hungry mid morning and it's too close to lunchtime - what to do? I just attended a 4-day class on a healthy eating program especially attuned to heart health. One of the main things they emphasized was a fairly big breakfast without animal protein, but full of protein-laden grains. Hot 7-grain cereal was one of the choices and although Warren loves this, it's just not my thing and especially not in the summertime. I also have gluten intolerance, not yet a full-fledged allergy, but I don't do well with most grains, which is why breakfast is a problem for me. 

Not any more! I came across this recipe from our friends at Organic Soul. They are Facebook Friends and we receive their very informative newsletter. This was their featured recipe today and I can't wait to try it. I may try to make it more "raw" by dehydrating instead of baking the granola, but either way, this looks like a winner to me. 

To quote from their website: "Breakfast is my favorite meal of the day, and I feel it is the most important meal to get your day started right. It is essential to provide your body with the necessary nutrients to get you energized and motivated for everything that comes your way. Here is a simple and fun, gluten-free organic granola recipe you can enjoy as a breakfast cereal or as a healthy snack during your lunch time break."

Ingredients:

  • 3 cups old fashioned, organic, and gluten- free oats (yes, all oats are naturally gluten free, but read here why you need to check)
  • 1 cup of raw, soaked organic almonds, coarsely chopped *Note: Soaking requires 8-12 hours prep!
  • ½ cup of shredded organic coconut
  • 3 tablespoons of packed organic brown sugar
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of raw organic cocoa
  • ½ teaspoon of ginger
  • ½ teaspoon salt
  • 1/3 cup raw organic honey
  • 2 tablespoons of organic coconut oil
  • 1 cup organic raisins (or dried organic blueberries!) (I'm going to try Trader Joe's dried cherries or their blend of dried fruits!)

Directions:

  1. Preheat oven to 300°F.
  2. Line a baking sheet with parchment paper.
  3. Combine oats, almonds, coconut, brown sugar, cinnamon, raw cocoa, ginger and salt in a large bowl.
  4. Stir together honey and oil in a small pan over low heat until combined. Pour honey and oil mixture into the large bowl with oat mixture and stir well.
  5. Spread granola mixture into an even layer onto lined baking sheet. Bake granola mixture for about 40 minutes. Be sure to check every 10 minutes to stir and rotate pan. When granola turns golden brown, remove from over and let cool.
  6. Pour granola back into large bowl and stir in raisins until combined.
  7. Now your organic gluten-free granola is ready to be eaten as a healthy breakfast or delicious afternoon snack!

This recipe was contributed by Jake Webster, chef and food aficionado.

Thanks to our friends at Organic Soul for allowing me to share this recipe. Check in with them and sign up for their newsletter and "Like"  them on Facebook.

Thanks for listening! Let me know if you try this and how it turns out.

 


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