We will have soup for breakfast, and soup for lunch. And for dinner we will have broth! - my 10-yr-old son

Monday, August 22, 2011

Raw Veggie Crackers

So, even though we're doing GAPS I find it hard to completely walk away from my raw food interests.  I do think the two dietary philosophies can work well together and this was one attempt to do so.  I'm not baking with nuts these days - we use them for snacks in their raw (soaked and dried) form.  The expense is just too high and the frustration level is too.  So, veggies seemed like a good compromise for crackers.  I used the recipe from Simple, Healthy, Tasty and while they were good, it needs some work.

2 1/4 c. carrot chunks (peel and chunk some big ones)
1/2 c. raisins
juice of 1 lemon
2 c. raw sunflower seeds (use soaked and dried seeds)
3/4 c. golden flax seeds
1/2 small onion
2 cloves garlic
2 tsp. salt

In a food processor, blend the carrots and raisins until finely chopped.  Add lemon juice, then sunflower and flax seeds, pulsing until incorporated.  Then add the other ingredients, pulsing as you go.

The original recipe states "The mixture does not want to be completely smooth."  I disagree somewhat.  My flax seeds never really got crushed and unless they are ground/smashed to bits they just pass right through you.  Good for "roughage" but not good for absorbing nutrients.  The next time I make these I will use my Blendtec to grind the flax and sunflower seeds.  Then proceed with the food processor steps.

Add a little water as needed if it's too thick.  Spread, about 1/4 inch thick, onto dehydrator teflex sheets.  (I just used my holey ones and they made pretty funny looking spiky crackers).  Dehydrate at 125 degrees for 6 hours, flip and dry another 6 or so hours.  Cut into squares (or break into chunks) and store in airtight container.  If you want it truly raw, dehydrate at a temperature no higher than 105 degrees.

Mess around with flavors.  Check the original recipe for some ideas.

We tried the Mexican one with:
2 tsp. chili powder
1 tsp. cumin
1 jalapeno

And the Pizza flavored one:
1 1/2 tbsp. oregano
2 tsp. fennel seed
2 tsp. ground fennel (didn't have)

Nobody had a clear favorite and so we'll keep trying.  I don't like biting into whole fennel seeds so I might skip that and try to find the ground fennel instead.

I'd save this for the Full Stage.


  1. I didn't think flax was on GAPS???

  2. From the FAQ on Dr. Natasha Campbell's page: "Flax and chia seeds and oils are allowed on the Full GAPS diet. As a whole seed they are very fibrous and should not be consumed until diarrhoea has cleared completely."

    You can also read more here: http://gapsdietjourney.com/2013/01/grain-free-corn-free-tamales/