Breads & Crackers

All posts in the Breads & Crackers category

Onion Bread To Cry For

Published January 25, 2012 by Polana Fowdrey

Sometimes something is required upon which one can pile leafy salads, home-made nut cheeses and pates, kimchi and olives.

Some way needs to be found to construct an open sandwich… something bread-y.

When such occasions arise, I solve my dilemma by making this delicious light onion bread:

Onion Bread


Food processor (optional) Dehydrator (or fan oven)


2 small onions/ 1 medium

1 cup sunflower seeds

1 cup water

4 dsp olive oil

2 dsp sprouted flax seed powder/ milled chia seed


Soak the sunflower seeds for a few hours to soften them and release the enzymes.

Chop the onion into tiny pieces. You can use the food processor for this if you prefer. Place the onion in a bowl and set aside.

Blend the sunflower seeds with water and oil to a smooth puree.

Add the sunflower puree to the onion and mix in well.

Add the chia or flax seeds and stir in thoroughly.

Pour the mixture onto a dehydrator sheet (non-stick) and spread it out to about 1/2 inch or 1 cm thickness.

Score into slices (I use a pizza cutter) and dehydrate on 115 degrees Fahrenheit, turning the slices off the non-stick sheet when they are firm enough and continue drying until the onion bread is the right texture (approx 24 hours.)

I usually cut my bread into triangles and get 8 slices out of this mixture. You can scale the ingredients up or down to vary the quantity.


Lisa’s Leek Crackers

Published November 18, 2011 by Polana Fowdrey

I bought some lovely crackers in Infinity foods in Brighton last week. They were made by a company called “Raw Lisa” and were delicious.

They were called “Seed Snaps” and contained buckwheat, seeds and onion.

I wanted to make something similar, but I had to change a couple of ingredients.

I had run out of sunflower seeds, so I used pine nuts. I didn’t have psyllum husk so I used a bit of sprouted flax seed.

Also, I never buy onions these days, but I did have a leek…

Where Lisa’s crackers have lots of nice crunchy seeds in them for a lovely texture, mine have a smoother consistency.

Having said that, the taste is along the same lines and it’s lovely to have some delicious homemade crackers, which are an approximation of a fantastic product on the market.

Here are my Raw Lisa-style crackers:

1 cup buckwheat groats

1 cup sunflower seeds

½ cup pine nut kernels

½ cup sesame seeds

1 leek

3 pitted dates

splash soy sauce

splash vinegar

1 tbs sprouted flax seed

Soak the seeds, dates and buckwheat for several hours

Process the leek and add the drained seeds

Process everything together until mixture is thick and homogenous. Add soy sauce and vinegar. Mix again.

Spread onto dehydrator sheet and dehydrate on 115F overnight until crispy.

Store in an airtight container in fridge or freezer. They will keep a few days, possibly weeks, but are more likely to be scoffed quickly.

Carrot Bread with Banana

Published November 17, 2011 by Polana Fowdrey

I made something a bit different for supper this evening. I was going to save this for breakfast, but… oh well!

Here’s the recipe:

Raw Carrot Bread


4 carrots
1/2 apple
1 cup. cashews, soaked
5 pitted dates,  soaked
about a cup of date soak water
1/4 c. chia seeds, ground
1 tsp xylitol

1 tsp  salt
1 tsp ground cinnamon


Process carrots and apple in food processor until well chopped, Place these in a mixing bowl, while you chop dates and cashews in food processor. Now add to chopped carrot/apple. Grind chia seeds (I use the grinder on the food processor). Add ground chia to mixture and stir well. Add xylitol, salt, and cinnamon and thoroughly mix. Use about a cup of date soak water to help the mixture stick.
Spread on dehydrator sheet and dehydrate on 145 for 1.5 hours, then turn down to 110 and dehydrate 5-6 hours or until desired moisture is achieved.

I like to cut  my breads into triangles before dehydrating, using a pizza cutter. This makes it easier to “slice” when the bread is “baked.”

Serve with Sweet Coconut Butter:

Sweet Coconut Butter


1 tbs coconut butter

1 tbs olive oil

1 tsp xylitol or sweetener of your choice

1 tsp baobab powder


Mix everything thoroughly together and spread onto Carrot Bread

Place some sliced banana on top and enjoy.

Yummy… now, what are we going to have for breakfast…?

Radish Crackers

Published August 20, 2011 by Polana Fowdrey
15 radishes
1 cup of sweetcorn
2 or 3 large tomatoes
a pinch of sea salt
1 dsp lemon juice
about 1 cm fresh chilli, de-seeded
Combine all the ingredients in a blender until the mixture is smooth.
Spread the entire mixture onto a non-stick dehydrator sheet and dehydrate at 105 for 6-8 hours. Turn the sheet over and flip the mixture onto a mesh sheet. Continue dehydrating until crispy, about 12-24 more hours.
Keep in an airtight box. I usually freeze mine. They thaw super-fast whenever they’re needed.
Originally published on

I Don’t Need a Dehydrator – I Just Want One!

Published June 11, 2011 by Polana Fowdrey
For my lunch today I fancied making a Mushroom Dip, so here it is:
Mushroom Dip


6 mushrooms
2 tomatoes
2 handfuls spinach
I slice lemon – pith & flesh
1 red pepper
1 pear
1 small onion
olive oil and hemp seed oil to enable blending
Blend everything together until smooth.
Makes a good dip or spread. Looks a bit like guacamole but has no avocado in (although it could have!)
I craved something starchy to go with these and set myself the challenge of creating a “cracker”-type thing without a dehydrator (because I don’t have one – yet!)
This is what I came up with:
Tomato Almond and Flax Crackers
leftover pulp from almond goji mylk (dried out a bit in oven (fan only – no heat) or dehydrator)
2 dsp milled flax seed (linseed)
2 tomatoes
mixed seeds
herbs and spices to taste
Chop tomatoes then blend with hand-held blender
Add flax seed and almond pulp.
Mix thoroughly and spread onto a baking tray (or dehydrator sheet)
Press mixed seeds onto the top and dry out in oven on fan only for 4-5 hours (check regularly to see if they are dry, cut into squares before turning over half way through.) Times for dehydrator will vary.
Can make batches and keep in fridge, each time you make almond goji mylk.
As these took so long to “bake” they weren’t ready for lunch, but I put them in the fridge ready for the future and had the Dip with crudites.
I usually like to get two smoothies in each day – a fruit one in the morning and a vegetable “green” smoothie in the afternoon. Today I have been really busy because I have an exhibition coming up and I have work to finish. When I get very focussed on something, my hunger button switches off. Unfortunately, so does my energy button, so to keep myself going, mid afternoon, I made this:
Polly’s Perfect Power Punch
1 pear
1 nectarine
½ cucumber
handful leaves (spinach, etc.)
Juice everything except the spinach.
Transfer juice to a blender, add spinach and whizz until smooth.
Makes a large tumbler full.
Originally published on
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