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
3 pitted dates
splash soy sauce
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.
- Soaking my nuts (whorganic.wordpress.com)
Houmous is lovely. Well, I think so, anyway! It’s been a mainstay of my diet for many years. Mr H and I get through loads of the stuff and I started making our own a couple of years ago, so it was obvious that I needed to figure out a raw version.
The only real change I have made to my original recipe is to use sprouted chick peas, instead of boiled. The preparation takes a little longer, but the results are even more yummy.
Oh, and I use a bit less garlic now since our raw tastes are stronger!
1 cup chick peas, soaked overnight and sprouted until tiny shoots appear (1-2 days, depending on how hot the weather is)
2 dessertspoons raw tahini
1 dessertspoon lemon juice
1 dessertspoon olive or hemp oil
Garlic to taste (I usually use 1 small clove for this amount.)
A drop of water if needed to facilitate blending
Simply blend everything until smooth. This makes quite a lot and you can freeze some if necessary and thaw it later.
I sometimes add one or some of the following for added flavour:
Sea salt, black pepper, soy sauce, chopped olives, chopped tomatoes, chilli, paprika, cayenne pepper, chopped peppers, mustard… but you might think of others!
PS. The other day we were in Infinity Foods in Brighton and bought some raw houmous which had various spices in, including coriander and turmeric. It was to-die-for! =)
Originally published on http://www.pollyskitchen.blogspot.com