So once you have all sorts of dips and spreads you will need something to put them on.
I am really a fan of making my own crackers. Mostly because you know exactly what’s in them!
I’ve shown you how to make crackers before with the left over pulp from your juicer ( click here to check those out ) and then the crusts we made for our “raw pizza” ( click here to see that) also make wonderful “raw crackers”.
What’s great too about making your own is that you can keep changing them up every time you make them. Change the herbs or spices or add some different vegetables or different grains or flours. And then depending on the thickness you spread them, will determine their crispness, size etc.
Here’s what I used today: In the food processor add
- 1 stalk of celery roughly chopped
- 1 carrot, peeled and roughly chopped
- 1/2 medium sized onion roughly chopped
Grind these up until they are pretty fine. Then add:
- a handful of fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili flakes
- 1 tbsp dried garlic ( fresh is fine too)
- 1/2 tsp ground black pepper
- 2 tbsp whole flax seeds
- 2 tbsp olive oil
Grind this up till well mixed then add:
about 1 cups worth of grain product either all one thing or a mixture of things like
- whole wheat flour
- rolled oats
- flours like, rye, spelt, kamut, chick pea, rice…..you get the idea
Add that in gradually and mix until things get to a nice thick goopy stage.
Then we spread it out on our cookie sheet lined with parchment paper to the desired thickness. Be careful that whatever thickness you choose is the same all over otherwise the edges will burn.
Then score it into the shapes you’d like them to be if you want them the same. This makes them easier to crack when baked.
Course there is no reason why you can’t leave it is one big cracker and then break it up unevenly for the “rustic” look.
Bake slowly at about 300 degrees and keep an eye on them so they don’t burn.
Let cool and then crack away!!!