Recipe: Raw Crackers Spreads Cheese & Butter

Raw Crackers Spreads Cheese Butter | Vitanja

ingredients

CARROT FLAX CRACKER | YIELD: 2 EXCALIBUR TRAYS
1/2 cup whole flax seeds, soaked in 2 cups water for > 3hours
2 cups carrot pulp (or any leftover you want)
1 cup seeds of your choice, soaked
1teaspoon salt
1/2 cup ground flax seeds

Mix all ingredients in a bowl. Spread evenly onto 2 non-stick sheets. Score into 9 squares or any size you like. Dehydrate at 105-115° F/41-46° C for about 8 hours or until dry on top, then flip onto the mesh screen, and continue to dehydrate until completely dry. It is really important you take out the moisture as fast as possible-moist is perfect for bacterias.

Raw Crackers Spreads Cheese Butter | Vitanja

CORN CRACKER | YIELD: 1 EXCALIBUR TRAYS
2,5 cups fresh (or frozen) corn kernels
1/2 cup cashew nuts sunflower seeds or almonds, soaked
1/4 cup shallots or onions, chopped
1 clove garlic, crushed
1/4 teaspoon salt 
1/4 teaspoon cumin powder
Pinch chili powder

Blend all ingredients until smooth. Spread the mixture evenly onto anon-stick sheet. Score into 8t riangles, or any size & any shape you like, with a spatula or the back of a knife. Sprinkle with cumin seeds, chili powder or cacao nibs. Dehydrate at 105-115° F/41-46° C for 8 hours or until dry on top, then flip onto the mesh screen. Continue to dehydrate until completely dry.

FERMENTED NUT CHEESE | YIELD: 2 CUPS
3 cups cashew or macadamia nuts, soaked
1/4-1/3 cup water
2 capsules probiotic or 1/2 tsp powder
1 1/2 tbsp nutritional yeast 
1 tsp salt

Blend nuts, water and probiotics until completely smooth with a little water as possible using the Vitamix tamper or BlendTec twister jar. Transfer to a jar and leave, covered with a clean cloth, to ferment for 24-48 (max) hours at room temperature. Mix in nutritional yeast, salt and any desired spices or dry ingredients. Refrigerate.

RAW HUMMUS | YIELD: 2 CUPS
1 cup zucchinis, peeled and roughly chopped
1 cup white sesame seeds, soaked
2 cloves garlic, crushed or 1/2 tsp powder
2 tbsp tahini
3 tbsp lemon juice
2 tbsp olive oil
1 tsp salt or to taste
1 tbsp cumin powder
1/2 tsp black pepper

Blend all ingredients until smooth.

CURRY “BUTTER” | YIELD: 1 CUP
1/2 cup coconut oil, melted if solid
1/2 cup olive oil
2 tbsp coconut nectar or other sweetener of your choice
2 tbsp lecithin
2 tsp curry powder
1/8 tsp turmeric powder
1 tsp salt
4 tbsp water

Blend all ingredients until the lecithin is completely dissolved. Pour into a container and refrigerate for an hour or until set.

Recipes @sayurihealingfoodacademy
Photos: Anja

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