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Fun with the Dehydrator: Mexican ...

Posted Jan 27 2009 6:30pm
Fun with the Dehydrator: Mexican Crackers

So unbeknownst to you, I spent the last 2 weeks eating only raw foods, mostly fruits and vegetables. I like to do this at least twice a year, just giving my body a chance to rest from the indulgence of the holiday season and focus on whole foods. It's amazing how much better I feel when doing it, and to be honest, it flies by and I'm usually sad to see it end.

In the midst of my 2 week "Rawness," I also purchased a new dehydrator. I had been reading some raw foodie blogs and was intrigued by the raw eating lifestyle, which makes significant use of a dehydrator. According to some of what I've read, it's considered raw if it's not heated above 114 degrees. Essentially, you can warm and dry it while still retaining the desirable enzymes.

One of the toughest things for me during "Raw Time" is not having anything crunchy. Although carrots sprinkled with a little kosher salt are pretty darn satisfying, I sometimes just crave the crunch of a chip or a cracker. The recipe for these crackers turned up while reading some of the forums, so I made some adjustments and created these spicy and tasty crackers. I made them in the dehydrator and cooked them at 105 degrees, but I'm sure you could easily bake these in your oven at a very low temperature. Go ahead and give these a try for something different.

Mexican Crackers

Mexican Crackers

1 cup raw sunflower seeds
1 cup raw almonds
1/2 cup flax seeds
1/2 cup raw cashews
3 plum tomatoes, seeded and chopped
1 red bell pepper, diced
1 tsp cumin
2 1/2 tsp salt (I used Adobo)
1 tbsp taco seasoning mix
1 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper

In a coffee grinder or food processor, process all seeds and nuts until they are ground into flour. In a larger food processor, combine all seeds and remaining ingredients and process until well mixed and smooth. Spread onto teflex or parchment paper thinly, and place into food dehydrator. Dry for a few hours until dry on top, then flip, remove teflex/parchment, and allow to dry until crispy. (This took another 12 hours). Store in well-sealed plastic container or bag.


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