BREADS, CRACKERS, AND CHIPS

[Fauxmage]

Angel's Veggie Chips


1 onion
2 celery sticks
1 green bell pepper
1 tomato
1 big carrot
1/2 cup of green peas
1/2 cup sesame seeds
1/2 cup corn
salt, oregano, pepper, whatever spices you are in a mood for......
Blend it, not like a puree, but kinda chunky... Put on a teflex sheet and turn the dehydrator on 105 F.. I usually do in the evening and in the morning your chips are ready!

- from Angel Fultz (angelfultz@mail.ru?subject=Your%20Angel%27s%20Veg gie%20Chips%20Recipe%20from%20www.FromSADtoRAW.com ), Raw Foodist

[Fauxmage]

Sarah's Mediterranean Flax Crackers

1 cup flax seeds, soaked 12 hours-ish
8 sundried tomato halves, chopped tiny and soaked
1 red pepper, chopped tiny
2 chopped tomatoes
1 small red onion or 2 shallots
1 clove garlic, crushed (optional)
handful basil or herbs of your choice - oregano and chives are good

Seasoning of choice - optional (Alex likes them with paprika & cayenne pepper) (I put the sundried toms in the bowl with the flax seeds for soaking so the juice isn't wasted. If the tomatoes are salted you might not want to do this)

Put all ingredients in a food processor and mix well. Don't use full speed or it'll end up as mush - you want the pepper chunks fairly intact. I use the vitamix on 6.

Spoon onto non-stick sheet on dehydrator tray in blobs up to 1cm thick and dehydrate for 12 hours or so, then remove the sheet and turn over until crisp (another 12 hours). I use the Sigg on 2 because I know that's still raw.

They don't need much of a topping - just a slice of tomato or avocado - or on the side of a green salad -

Makes about 20-24.

- from Sara, Harmonious Living

[Bowwowmeow]

Garlic Rosemary Sourdough Bread

2 cups oat groats, soaked, rinsed, and strained
1 c. almonds, soaked, rinsed, and strained
1 c. kamut, soaked, rinsed, and strained
1 Tbl olive oil
1 tsp sea salt
5 cloves garlic, minced
1/4 c. fresh rosemary, minced

Process the soaked nuts and grains along with olive oil and sea salt for 30 seconds. Mix in the garlic and rosemary by hand and let the dough sit, covered, overnight at room temperature.

Spread the dough 1/2-inch-thick on Teflex sheets, and dehydrate for 5 hours at 100 degrees.

Turn the bread and score it into 6-inch squares. Dehydrate for 6 hours more, or to desired texture.

- From John Larsen, The Complete Book of Raw Food
http://www.fromsadtoraw.com/Recipes/GarlicRosemarySourdoughBread.jpg

[Fauxmage]

Banana Bread

1/2 cup cashew or almond butter
3/4 cup agave nectar or date paste (dates blended up to form a paste)
1/2 cup raisins
1 tsp. fine celtic sea salt
1 cup mashed ripe bananas
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract or vanilla bean
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)

1/2 cup chopped nuts

Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!

[Fauxmage]

Sesame Crackers

2 C Sesame seeds, hulled
1 C Golden Flax, ground
2 Tbl Olive Oil
2 Tbl Yellow yeast
1/2 C Poppy seeds
1 tsp Salt
2 clove garlic, minced
Dash cayenne or fresh jalapeno
Enough water to make a thin paste

- Put all ingredients into food processor and process until smooth adding enough water to make a texture lie waffle batter
- Spread 1/8" thick on 2 Teflex sheets
- Dehydrate at 115 degrees until dry enough to flip and remove from sheet
- Turn onto mesh sheet and score with pizza cutter or knife to desired size
- Continue dehydrating until crispy
- Break apart and cool, then store in air tight container

Variations:
- Spicy - add 4-6 med. tomatoes and process with 1 fresh jalapeno and 1 Tbl Braggs Aminos instead of salt
- 1/2 C Sun-dried tomatoes; or Tbl ground caraway seed
- Sweet - 1/2 C Agave syrup or 6 softened dates or raisins, and/or 1/2 tsp cinnamon or 2-3 Tbl maple syrup and spice of choice

Makes about 50 2x2 crackers

[Fauxmage]

Basil Crackers

carrot or vegetable pulp from juicing (about 5 cups)
1 clove crushed garlic
1/2 cup basil, chopped or dried handful cilantro, chopped
2 ripe tomatoes, chopped
1 cup (or more) sprouted and crushed nuts (almonds, sesame, sunflower...etc.)
sea salt, dulse or braggs to taste

Use a spatula to spread over teflex sheet in dehydrator or pan in oven and dehydrate for about 8 hrs or until completely dry. Wonderful with guacamole or other dips! Also a great way to make convenience food out of compost.

[Fauxmage]

Bell Pepper Crackers

4 cups chopped red bell pepper
2 Tablespoons soaked raisins
4 Tablespoons raisin soak water
2-4 Tablespoons your favorite seasonings
1/2 cup almond butter or ground almonds


Blend all of the ingredients. Form into crackers, and dehydrate at 105 degrees for approximately 8 hours.

[Fauxmage]

Corn Chips

corn from 5 corn cobs
1 onion
1 green or red bell pepper
1 carrot

Blend it so you still can see chunks of veggies. Add any herbs and spices you like, salt. Dry on a teflex sheet for 24-30 hours til they turn crispy and crunchy.

[Fauxmage]

Corn Tortillas

2 1/2 cups golden flax seeds (soaked for 12 hrs)
1 cup fresh or frozen corn kernels
1/4 ripe avocado
1/2 cup sunflower seeds (soaked for 12 hrs)
2 tsp. black or white sesame seeds
2 tbs. minced Spanish or red onion
2 tsp. fresh garlic minced or 1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. cayenne powder
1-2 pinches Celtic sea salt or to taste
1 pinch of white pepper
celery juice or water

In an blender or a heavy duty food processor combine everything together till smooth. Add a little celery juice if mixture is dry. Check for seasonings. Add more salt and pepper if necessary. Set aside in the fridge for at least 2 hrs.

Preheat the dehydrator for 110 degrees*. Using a spatula or a large spoon, spread the mixture on a teflex sheet. Make it into thin round circles, (it's ok, if they are not perfect, it looks more home made and rustic) Dehydrate for about 4 hrs. or until you can pick them up and fold em. That's it! Or you can cover a whole teflex sheet with the batter, dehydrate it for about 3 hrs. Get a large round cookie cutter, and cut out the tortillraw shapes, place them on the dehydrator tray and dehydrate for 1 more hour or until pliable. Once you make a lot of them, you can stack them on top of each other, and keep them warm (in the dehydrator) until ready to eat. If you want a taco shell effect, wrap them around a tube or fold them a little, keep them in the dehydrator for about 10 more hrs or until crisp. You can also cut them into chip shapes and serve them with dip. Like a nice creamy quac, made out of avocado, some onion, lotta cilantro, some fresh lime juice, and salt, or a mango tomato salsa... Anyway you eat them, tortillas are delicious!
* I set my dehydrator at 105 degrees and they come out fine. And to make chips, just cover a whole teflex sheet with the mixture, dehydrate until they have hardened to a crisp shell, break them apart into chip-size pieces, and there you go!

[Fauxmage]

Energy Flatbread

7 1/2 cups sprouted buckwheat
3 1/4 cups soaked golden flax seeds (measured after soaking)
3 1/4 cups carrot pulp (made from the process of making fresh carrot juice)
This adds bulk to the bread and gives it a beatiful color. You could mix beet in your juice for a rich salmon-colored bread.
4 TBS raw agave nectar
3/4 cup extra virgin oliveo il
1 to 1 1/2 TBS sea salt

This makes about a months supply or maybe a weeks worth for large families. (it usually lasts us a little over a week)

Mix it in batches in your food processor and transfer to one bowl. Lightly grease 5 teflex solid dehydrator sheets and cover with dough, a scant 1 cm thick. If making pizza crusts form into rounds. If making flat bread to tear off when desired make large squares. If you want to make sandwich slices, score beforehand into cracker shapes.

Dehydrate the flat bread at 105 degrees for a few hours until a crust is formed on one side and then flip them onto the mesh sheet below and dehydrate until thoroughly dry - about 12 to 16 hours.

When they are very well dried, they will keep well wrapped in loose linen and a plastic bag in a cool, dry place.

[Fauxmage]

Flax Crackers

4 c. whole flax seeds, soaked 4-6 hours in 3 c. water
1/3 - 1/2 c. Bragg's Liquid Aminos or Nama Shoyu
juice of 2-3 lemons

Mix flax, Braggs and lemon juice. Keep mixture moist and loose for spreading. Spread mixture as thin as possible. Dehydrate at 105 degrees for 5-6 hours on teflex. Flip over, remove teflex and dehydrate another 4-5 hours until desired crispness.

[Fauxmage]

Flax Seed Crackers

I used juiced vegetables instead of plain water to soak the seeds, and I laid down a layer of super thinly sliced tomato and onion on teflex sheets, and then spooned the flax seeds over them. Soaked flax seeds are very gelatinous and goopy, sort of like cake batter - you spread them on thickly and they look very peasanty and "handmade" when they're done - I love the way they look!

1 lb golden flax seeds
1carrot
1 thin slice onion
1 thick slice tomato
1 thick slice red pepper
Celtic salt and maybe some pepper - to taste

one tomato sliced super thin
one onion sliced super thin

I juiced the 4 veggies with some water and the salt, and soaked the flax seeds in it for 8 hours, adding more water when needed. I also added some of the veggie pulp to the flax seeds, because I like the way it looks. I laid the thin slices of onion and tomato down on teflex sheets, and spread the flax seed on top. Dehydrated it at 105 for about 12-13 hours, and then turned the sheets upside down and peeled the teflex off, and continued dehydrating until the veggie slices were dry.

I think you could speed this up quite a bit by dehydrating the veggie slices separately first, and then adding the flax seed and dehydrating again.

PS - remember to chew the crackers really well, like you should! All of the benefits of flax seeds can't be assimilated unless they're ground, either by mills, or teeth!

[Fauxmage]

Golden Potato Chips

7 Large, well scrubbed Yukon Gold (or other golden) potatoes

Savory Sprinkles:
Salt to taste
Garlic powder
Onion Powder
Yellow Flake Yeast
A little Cayenne (optional)

Slice the potatoes as thin as possible (paper thin). (I use a meat slicer or a vegetable slicer.)

Dip in a bowl of fresh lemon juice to retard discoloration.

Layer on mesh dehydrator sheet and spray light with a pan spray.

Sprinkle lightly with savory sprinkles.

Dehydrate for several hours at 110 degrees or until crispy and crunchy.

Check frequently as the thinner potatoes will dry quicker than thicker slices.

Cool well and bag in an airtight container.

Great for dipping or just eating for pleasure!

A few satisy quickly, unlike commercial potato chips which can take a whole bag to satisfy.

Fills a 9 tray dehydrator.

Note: Blend dehydrated potatoes into powder, and you will have a great thickener to use in soups and sauces, plus you increase the nutrition of the prepared dish. Store in air tight container.

[Fauxmage]

Hemp Corn Chips

6 cups fresh or frozen corn
1 cup hemp seeds
10 cups soaked sunflower seeds (6 cups before soaking)
2 ¾ cups water
1 ½ cups flax seeds ground into a meal
1 ½ Tbs. Celtic Sea Salt
juice of 1 lime

Puree corn in a food processor until creamy. Place in a mixing bowl. Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet. Cut into desired shapes: triangles, squares, circles, etc. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.

Makes approximately 175 chips

[Fauxmage]

Marinara Chips

2 tomatoes
1 red bell pepper
I onion
2-3 cloves of garlic
1/4 cup of olive or sunflower oil
salt, cayenne.... Blend and dry on a teflex sheet for 24-30 hours.
(if you want to get thicker crisps use 4 tomatoes)
This marinara is good as a dressing as well... you also could add some dry tomatoes and dry red peppers and couple olives...

[Fauxmage]

Mexi-Chips

1 1/4 c. golden flax seeds (soak for 12 hrs - this measurement is before soaking)
1/4 c. sunflower seeds (soak for 12 hrs - this measurement is before soaking)
3/4 c. Rawlsa (http://www.thenakedvegan.net/showthread.php?p=15293#post15293)
1 c. fresh or frozen corn kernels (optional)
1/2 avocado (optional)
1 Tbl lemon juice (optional)

In a VitaMix or food processor combine everything together till smooth.

Pour mixture on teflex sheets, using a spatula evenly spread the mixture all over the sheet, making one big square (actual chip thickness will end up being about 1/2 what the mixture is when it goes into the dehydrator).

Dehydrate at 105 degrees until desired crispness is attained --- normally 48 hours will do (I suggest turning the whole sheet over and changing to a mesh tray about half way through). Once they are crisp all the way through, you can break them into chip-size pieces and store in an air-tight container.

*** If you want to cut them to look like "Wheat Thins," remove the sheet from the dehydrator before they are hard, put the sheet on a cutting board, and using a pizza cutter, roll through the sheet, making little squares. Put back in dehydrator til complete crispness is attained.

[Fauxmage]

Mushroom Crackers

30 medium mushrooms
2 carrots
1 onion
1 tomato
1 green bell pepper (optional) spices and herbs (basil, dill, dry celery, cayenne, chives) or any you like
salt
Blend all the ingredients very well, dry on the teflex sheet for 24-30 hours 105 F (after 15-20 hours you may put it just on a tray)

[Fauxmage]

Spicy Red Crackers

1 strip of dried kelp, soaked for 10 minutes
1 c. sun-dried tomatoes, soaked overnight
1 c. sunflower seeds, soaked overnight
1/3 c. flax seeds, soaked overnight
1 c. water
1/2 onion, finely chopped
2 Tbl. Bragg Liquid Aminos or Nama Shoyu
Season to taste with thyme, cayenne pepper, Celtic salt, or cilantro

In a blender combine the kelp, sun-dried tomatoes, flax seeds, and water. Blend until smooth. Transfer the mixture to food processor and combine with onion, sunflower seeds, Bragg Liquid Aminos, and seasonlings. Mix on high till uniform. Spread the mixture on 3-4 dehydrator sheets with a rubber spatula. Place in dehydrator at 105 degrees F for 12 hours. After dehydrated, cut into desired shapes and enjoy.

[Fauxmage]

Sundried Tomato Crackers

4 Cups sprouted wheat
1 Cup sprouted chickpeas
3 Cloves garlic
1 Medium red onion
1 Cup sundried tomato (ground to a powder)
2 tsp celtic sea salt
1 Cup parsley
1/2 tsp chili -ground (optional)
10 Tomatoes
1/2 Large zucchini / courgette
Blend it all up in the food processor, scraping down the sides regularly. Spread about 1/4 of an inch (1/2-3/4cm) of the mix onto a teflex sheet.

Optional: Sprinkle sesame seeds, sea salt and pepper over the top of the cracker mix, pressing them down lightly.

Dehydrate for 4 hours. Remove the crackers from the teflex sheet, flip and dehydrate until crunchy.

Makes three trays of incredibly savoury, delicious crackers!

[Fauxmage]

Super Green Peanut Crackers

1 CUP OF RAW PEANUTS
1/2 CUP WATER
1/2 TSP. SEA SALT
1 TSP ACIDOPHILUS
1/2 CUP CHOPPED RED PEPPER
1/2 CUP CHOPPED GREEN PEPPER
2 TSP. AFA ALGAE

Soak raw, whole, shelled peanuts in warm water for at least 6 - 8 hours. Drain. Rinse, Place in food processor. Process to a smooth cream. Place a teflon sheet top of a dehydrator tray. If the tray is a large one, pour and spread over the full sheet. On the department store variety, pour only half of the container on each tray. Place in dehydrator and set to 145 degrees (the hightest possible) After aproximately 6 hours, turn down to 120 degrees. After a few more hours, the top will be dry. Flip over the tray. Peel away the sheet. Place the cracker peice back into dehydrator and run till it is totally dry. Might take 6 - 12 hours more, depending on the thickness. Break up into smaller pieces and store in containers of plastic or glass with tight lids.

- by Viktoras Kulvinskas, "The Lover's Diet"

[Fauxmage]

Sweet 'n Crunchy Zucchini Chips

1. Slice zucchini into 1/4-inch "chips."
2. Dry the chips in a food dehydrator.
3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw soups or salads.
Invite your friends over to watch a football game, and instead of going to the 7-Eleven for Doritos, and brewskies, pull out the chips, guac and carrot juice and party hearty!

[Fauxmage]

Sweet Potato Chips

1 large sweet potato, slice real thin
1 onion, sliced real thin

Soak in Braggs or Nama Shoyu over night. Put onto tray, spray with olive oil and then sprinkle your favorite spices on, like onion powder, gardlic powder, hot pepper, etc. Dehydrate at 110 degrees for 8 hours or more.

[Fauxmage]

Sweet Potato Crisps

Makes 4-6 cups of crisps (it makes almost 4 trays of crackers)

Seasoned sweet potatoes, nutty flaxseeds, and almonds blend together for sweet and savory crispy chips. Serve with soup or salad or a spread.

3 cups peeled and shredded sweet potato
1/4 cup lemon juice
1 cup almonds
2 cups flaxseeds
2 cloves garlic
1 cup chopped red onion
1 TBS dried rosemary
1 TBS savory or thyme
1 TBS coriander seeds
1-2 tsp sun-dried sea salt

Soak sweet potato in 1/4 cup lemon juice and c cups fresh water overnight (about 6-12 hours) to leech excess starch. Drain and rinse in strainer. Soak almonds in 2 cups fresh water overnight (6-12 hours). Drain and rinse. Soak flaxseeds in 4 cups fresh water for 15-20 minutes or until saturated. The flaxseeds will absorb most or all of the water.

Grind the sweet potato, almonds, flaxseeds, garlic, red onion, rosemary, savory or thyme, and coriander seeds. This can be done in a masticating or titurating juices (such as a Champion juicer), with homogenizing "blank" plate. Alternatively, they can be ground in a food processor or blender in several batches, adding fresh water as necessary to blend smooth.

In a bowl, mix sea salt into mixture with clean, wet hands. Spread the mixture thinly on nonstick sheets to the edges of the dehydrator trays. use a rubber spatula for easy spreading.

Dehydrate at 108%F for 12-20 hours or until almost dry. Peel off the non stick sheets. Cut into triangles, squares, or rectangles. Return to the dehydrator without the nonstick sheets for a few hours or until crispy. (Climate, temperature, and humidity all affect dehydrating time.)

Store in resealable bags in a cook dry place, in the refrigerator, or in the freezer.

[Fauxmage]

Veggie-nut Loaf

MAKE a basic seed and nut pate by homogenizing 2 cups of sunflower seeds, 1 cup of almonds, and 1/4 cups of brown sesame seeds that have been soaked overnight.

GRATE (or chop) 1/2 cup each of carrots, parsley, shallots, almonds, pumpkin seeds, and 1/4 cup of dulse.
Mix all ingredients together very well with a fork or with your hands, and form into a loaf dish. Serve immediately, or if you wand a dryer texture dehydrate loaf.

[paul]

wow thers some great looking recipes there fauxmage.:yum: :eat: :dribble:

[Bowwowmeow]

Do you eat much raw food paul? I went 100% raw for a few months, a couple of years ago. I don't know why I couldn't make it stick. I started to miss things like baked potatoes and steamed artichokes. :o

[paul]

very rare, i went through a stage of eating a lot of raw foods, then i got out the habbit, (the routine) ive just started again to day to sprout pulses etc again,thats a far as it goes, as well as salds.

[Oracl]

I think I need a food dehydrator! :agree: I didn't think I'd have much use for one but those recipes look really yummy. :yum:

[Tiggerwoos]

I feel really guilty. I did so well with my raw diet, then my family life went a bit haywire with my mum and haven't had time ever since. My dehydrator I bought 2 months ago is still in its box.

This thread is giving me some inspiration to get started again though.