I've had several people ask me about the things I make in my dehydrator, so today I'm sharing a recipe with you.
The thing about a lot of my raw crackers and treats is that it requires a little foresight. At first I found this really difficult because it was tricky to get the timing right. I mean, newbies aren't so good at planning 3 days in advance for some chip-type-things, you know?
Happily, by now I've gotten a good idea of what I like and what needs to happen, so I can keep things going without too much angst.
The first ingredient needed in this recipe is sprouted buckwheat. For that I take raw buckwheat hulls and soak them for most of a day. (in a bowl with lots of extra water) Then I drain them, rinse them well, and let them live in a couple of colanders for 2 days. I rinse them in the morning and at night, and keep them covered with a towel through the day. (try to spread the buckwheat out thinly in the colander, not all lumped up and deep in the middle) I put a plate under the colander to catch the drips.
Since sprouted buckwheat is a pretty common item in a lot of my raw recipes, I do this pretty regularly even if I don't know what I'm going to do with it. By the time the sprouts have grown for two days, I have usually gotten it figured out. If not, the drained sprouts can go into a ziploc bag in the fridge for several days, or they can be dehydrated and used for one of our favorite cookie bar treats: Buckwheatie Bars. (I'll tell you about those some other time)
For this recipe you need:
5 cups of sprouted buckwheat
3 cups of fresh veggies (I used 3 tomatoes this time, but you can use zucchini or anything else you've got around)
2 cups of soaked sunflower seeds (cover the seeds in water for a day, then drain. yet another thinking ahead step, but it's easy. If I'm not using them right away I freeze them.) You could use pine nuts or other nuts/seeds if they are more convenient for you.
1 cup of flax meal (raw flax seeds ground up in a coffee grinder)
2 tsp. sea salt
1 tsp. chili powder
2 tablespoons cumin
2 tablespoons honey or agave nectar
juice of 2 limes
2 pinches cayenne pepper
3/4 tsp. garlic powder
2 tablespoons olive oil
half cup pumpkin seeds (it's good to soak these ahead of time too)
2 tablespoons sesame seeds
The nice thing about this recipe is that it's not going to fly or fail based on exact measurements or if you have every single thing. You can really "cook from the hip" with this one, adding or deleting items to your liking.
You just whiz all of this up on your food processor (probably in batches since it's more than most food processors can handle), then mix it all up in a big bowl.
Spread it thinly onto teflex sheets on dehydrator trays. I do it thick enough to not have bare spaces. It thins out some once it's dehydrated too.
This recipe fills over 3 of my dehydrator trays. (they are each 1 foot square)
Once I get the batter spread onto the trays I take my pizza cutter and cut through it to score it. I go straight across for the first series of cuts, then diagonal for the second. That makes the chips turn out diamond-shaped which seems right for the flavorful flair that these chips have. :)
Dehydrate for several hours until it holds together well enough to flip it onto a dehydrator tray without the teflex sheet. (The teflex sheets keep liquid on the tray, but what you really want is for the majority of the drying time to be on the mesh dehydrator trays) It takes about 24 hours of drying for these to be done.
I save them in a large Tupperware container and this batch lasts us a few weeks, so it's worth it to me to bother to make it.
Other than the planning ahead, these are really easy to make. It probably took me 20 minutes to throw this together today, and now I'll be set with snack chips for the rest of the month, at least.
You can use these chips for dipping, although sometimes mine come out a little too thin to sustain much weight. I normally eat them instead of popcorn or some other salty or crunchy snack, plus I take them in the car if I know I'm going to be hungry and won't want to eat something junky instead.
This recipe comes from my favorite raw food recipe book by Serene Allison. it is called Rejuvenate Your Life and you can purchase the book from the resources at
Above Rubies. We have many successful favorite healthy foods in our family thanks to her recipes, and things I have adapted from them.
A variation on this recipe is Garlic Naan bread. Basically I use this same recipe, except throw in some extra garlic, and spread it a little thicker on the teflex sheets. Then I use my pizza cutter to cut this into squares, approximately the size of a smallish slice of bread. Do the same thing with the drying process--let it get crisp on the one side, then flip over and let the other side get done. I sometimes have a piece or two of this garlic naan bread with raw guacamole spread on it. You can also slice up some cucumbers, tomatoes, or other veggies to add to the top. Very yummy, and surprisingly filling!
**A tip on flipping: The simplest way to flip foods from the teflex sheet to the regular mesh is to just place the mesh screen and tray on top of the food that is on the teflex sheet. Just hold them together like a big book, and turn it over. Now the crispy side is resting on the mesh tray. Lift the top tray off, and gently peel the teflex sheet away from the food. Done! :)
There you go! Let me know if you try it!
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