Conscious Food Choices

Herbed Walnut Hemp Quackers

I call these raw crackers “Quackers” in tribute to Sarma Melngailis’ retail store One Lucky Duck. This recipe comes from a combination of two of her recipes in Raw Food Real World.

• 5 c raw walnuts (soaked 5 hours or overnight)
• 5 c diced zucchini
• 1/2 c sun-dried tomatoes, soaked 1 hour or more.
• 1 shallot, peeled and chopped
• big handful of fresh herbs
• 1/4- 1/2 c water (or tomato soak water, if not too salty)
• 1 c ground golden flax
• 1/2 c hemp seeds
• 2 t salt

In food processor or high-speed blender, grind walnuts to a rough powder one cup at a time. Transfer to a bowl. Blend zucchini, tomato, shallot, herbs and water and grind to a thick paste. Little flecks are good. Mix in bowl with walnuts, add remaining ingredients and adjust to taste. Add a little tomato soak water or more water to make a spreadable batter.

Spread mixture onto 4 Teflex sheets and sprinkle tops lightly with salt. Dehydrate at 115 6 – 8 hours or overnight. Flip over, cut into any cracker shape you like,  and continue drying on screens until completely crunchy and dry. Store these crackers in the refrigerator.

Flavor Trick: with crackers and snacks, I like to keep the batter lightly salted and add a little salt (and sometimes sweet) on the top so you get an immediate flavor hit when you bite in. Most whole foods release their flavor as you begin to chew, but our Western palates have been conditioned by Doritos and such to expect a flavor explosion at the first bite. So do it!

January 17, 2010 - Posted by Jorin Hawley | Low Carb Recipes, Raw Food Recipes, Recipes, Snacks/Crackers, Vegan Recipes | flavor trick, raw crackers