Probiotic Raw Protein Crackers
So last weekend we were fully immersed in teaching a bunch of beautiful people the foundations of raw food cuisine. So much fun every time! For us sharing the knowledge of raw and plant-foods and holistic wellbeing is an essential skill-set for thriving in our modern world. It transforms lives, inspires individuals and communities, and we get to have so much fun in the process.
Usually, we have a set of seasonal recipes we all make together. But this time we found a few spare minutes to create something new both for our course attendees and for ourselves. We love coming up with new stuff.
This idea has been lingering in our heads for a long time – it is genius and so so simple. Probiotic, protein-rich crackers? And all raw? This means you’re not only getting good friendly bacteria for your gut effortlessly, but you are also getting some serious nourishment as sunflower seeds are packed with protein and are fairly easy to digest.
This is a base recipe to be used with all kinds of delicious dips, raw or cooked, soups, or as a bread substitute for sandwiches or raw pizzas. For example babaganoush, garlic aioli, or rough guacamole. Here we go.
Sauerkraut, Sun-dried Tomato & Sunflower Seed Crackers
(makes 2 dehydrator trays)
3 cups of sunflower seeds (measure dry, then soak overnight)
3 cups of sundried tomatoes (measure dry, then soak overnight)
3-4 TBLS of raw sauerkraut or kimchi of your choice (we love the cultured probiotics brand)
1/2 cup of flaxseed (whole OR ground – your choice)
1 tsp of dried oregano
Soak sunflower seeds and sundried tomatoes overnight or at least for a few hours. Rinse and drain sunflower seeds and whizz well in a food processor until you reach a creamy dough-y consistency. Add some soak water from sundried tomatoes if necessary for the blades to spin well. Then add sundried tomatoes and sauerkraut and whizz again. Finally, once your mix is well incorporated, add ground or whole flaxseed and oregano and mix everything well, either with a spoon or using a food processor.
Spread the mix onto the dehydrator sheets (teflex sheet). Your mix should be about 1/4 inch thick so spread it well using either a silicone spatula or your hands. Make sure that crackers are the same thickness throughout.
Dehydrate in a dehydrator on 60-70C for 15-20 mins and then turn the temperature down to 42C for 6 hours. At this point, turn the crackers over and dehydrate for 4hours or until completely dry.
If you don’t have a dehydrator – worry not. You can replicate the same effect in your fan assisted oven. Turn the oven on the lowest temperature (usually 50C-100C) and leave the door ajar. Timings will vary depending on the oven but dehydrate both sides till the crackers are completely dry.
Then break the crackers up and store in an airtight container. It will keep for up to a month if stored well.