What a thing! What a wonderful thing! RAW CRACKERS have arrived with a crunch at the BHK! We managed to pick up a dehydrator for half price which has inspired us to play with many ingredients in new ways, generally making them all crispy.
This crispiness is something you can miss when you go full-on raw (I believe it is known as mouth feel in some circles, but that sounds too technical for a humble cracker), the odd bit of toast, bread, crackers, oat cakes, you know the drill. You fancy something to balance the crunch and zest of all the magic veggies and fruits you’re eating. This is where the raw cracker comes into its own and this one boast not only dried onions (massive flavour here) but also brown miso for a cracker that tastes as stunning and moreish as anything dusted with chemicals and the like.
These buckwheat crackers were a real surprise, we had no idea they’d taste so dang good! The only issue is not eating them all at once and they do take a good 12 hours to dehydrate. Dehydrating is a great lesson in being prepared and most importantly patient. You can’t rush the process, but the end result is normally more than worth the wait. It’s best to dehydrate over night and then you just forget about whats going on until you wander down in the morning and find some crispy wonders awaiting you.
The dehydrator also makes soothing buzzing noise and warms a room quite nicely, just a couple of add- on benefits. It actually sounds like your on a plane when you sit beside it, that gently humming and whistling, you can close your eyes and imagine your off to somewhere exotic to behave in wonderful ways.
Buckwheat is one of those things that we don’t eat enough of, we have to go to the health shop to get our hands on it. When we have it around we love having a play with it using it as a substitute for grains in salads and stews.
Buckwheat is actually a berry (along the lines of quinoa) and has nothing to do with wheat etc, so its gluten free and great for the body/ digestion. Buckwheat flour is also perfect for a full flavoured, dense pancake or flatbread. We love wheat, but it generally doesn’t love us. When you start giving things up on a raw diet, you really get to know your digestive system in a new way (promise not to get too graphic here!). You also realise how much strain you have been putting it under and wheat/ gluten for us is a real drag on the belly and below. Still, the smell of toast is something quite special and we’ll always nibble our way through a couple of slices. It’s a pleasure-pain thing and the pleasure is well worth the gurgling insides.
There is something about miso that is quite special also, it’s got that healthy bacteria thing going on and just feels very, very right. It is high in sodium, but it is used by the body in a different way to plain old salt. Japanese people eat alot of it and Japanese people live for a long, long time and have significantly less disease than us Western varieties. It could be the miso!?
We used slightly oiled baking parchment to dry these babies out, it works quite well, but in proper dehydrating circles, you’d use a special non-stick tray. If you are gentle with a spatula, you should be able to get them off in one piece-ish.
Makes eight medium sized crackers.
300g sprouted buckwheat, 1 1/2 tbsp brown miso (use more if you are using white or yellow miso), 1 tbsp olive oil, 2 tbsp fresh parsley (we didn’t have any), 1/4 onion (finely sliced), 2 tbsp boiling water, 1 tbsp nutritional yeast flakes, 1 tbsp sunflower/ pumpkin seeds (optional)
Blend all together to a thick, spreadable paste. You’ve got to love this raw food prep, its a blend-fest, but oh so simple.
We like ours with a crunchy salad, the contrast of textures is something to behold and its raw, and all the nutrients are there AND its superbly healthy. How about lathered in avocado!!!!! Its one of those raw/ vegan food no lose situations that we coming to love in the BHK.
We Love It!
Full of nutrition and raw crunch, we can’t wait to get started on a new batch. Flax and sprouted oat next up….
Buckwheat is a berry related to rhubarb and sorrel, it helps to slow down the absorption of glucose after a meal making it good for diabetics. It contains all of your amino acids, not produced by the body and also contains lysine and many minerals which are great for the immune system.