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Italian Crunch Crackers

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 955.9

Total Fat: 45.1 g
Cholesterol: 0.0 mg
Sodium: 1,244.5 mg
Total Carbs: 122.3 g
Dietary Fiber: 54.6 g
Protein: 37.6 g

View full nutritional breakdown of Italian Crunch Crackers calories by ingredient

Introduction

Inspired by Abeeba the Krazy Kracker lady on you tube and KrazyKrackerLady.com I decided to try mixing up some crazy crackers of my own. I created this recipe because I'm allergic to carrots which so many people put into crackers. So I replaced them with the parsnip and beet combo and I like it! These go in the dehydrator, but if you do not have one, you can make them on a silicone baking mat or on any glass bake ware in your oven at the lowest temp you can set it. If you wish to make them the "RAW Foodist" way and do not have a dehydrator, then use tin foil crumpled up and placed in the side of the oven door to prop it open about an inch, to let some of the heat out. This will definitely use more energy. The idea being, if the food is prepared below 118 degrees, it's nutrients will remain intact and at their most digestible state so your body can use it most easily (in my understanding) I have also cooked them at 170, the lowest my oven will go, and they are delicious, but not quite as flavorful as in the dehydrator. Inspired by Abeeba the Krazy Kracker lady on you tube and KrazyKrackerLady.com I decided to try mixing up some crazy crackers of my own. I created this recipe because I'm allergic to carrots which so many people put into crackers. So I replaced them with the parsnip and beet combo and I like it! These go in the dehydrator, but if you do not have one, you can make them on a silicone baking mat or on any glass bake ware in your oven at the lowest temp you can set it. If you wish to make them the "RAW Foodist" way and do not have a dehydrator, then use tin foil crumpled up and placed in the side of the oven door to prop it open about an inch, to let some of the heat out. This will definitely use more energy. The idea being, if the food is prepared below 118 degrees, it's nutrients will remain intact and at their most digestible state so your body can use it most easily (in my understanding) I have also cooked them at 170, the lowest my oven will go, and they are delicious, but not quite as flavorful as in the dehydrator.

Minutes to Prepare: 20

Minutes to Cook: 1200

Number of Servings: 1

Ingredients

Water, tap, 2 cup (8 fl oz)

Red Ripe Tomatoes, 2.5 cup, chopped or sliced

Sun Dried Tomatoes, .5 cup

Celtic Sea Salt, 0.25 tsp

Oregano, ground, .5 tsp

Pepper, red flakes, .25 tsp

Chili powder, 1 tsp

Sweet Pepper Powder, 1 tsp

Parsley, dried, 1 tsp

Rosemary, dried, .25 tsp

Parsnips, 1 parsnip (9" long)

Beets, fresh, 1 beet (2" dia)

Red Onions, raw, .33 cup, chopped

Garlic, 2 cloves

Flax Seed, 1/2 cup soaked overnight

Flax Seed Meal (ground flax), 1/4 cup soaked 1 hour

Tips

it's important that these be pretty runny, but thick enough that holes do not form or you won't be able to flip them. Finding the right consistancy has been the most challenging part of learning to make Abeeba's crazy good crackers. Once you get the consistency right, you will find that it's easier to repeat. She gives tips on this on her site in the video section

Sweet pepper powder we originally got from our neighbor then she taught us to dehydrate sweet peppers when they're on sale and grind some of them up as powder. DELICIOUS!

Directions

The night before, place 1/2 cup whole flax seeds in 1 cup of water and leave out while covered with a towel to soak.

The day of:
Grind 1/4 cup flax seeds into meal, and place in 1/2 cup of water to soak while you chop and blend veggies
Chop 2 large tomatoes or about 2.5 cups worth
Place 2 cups of water, 2.5 cups chopped tomatoes, and 1/2 cup sun dried tomatoes in blender. Add 1/4 teaspoon celtic sea salt, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon smoked chili powder (or whichever chili powder you prefer) 1 teaspoon sweet pepper powder, 1 teaspoon parsley, 1/4 teaspoon dried rosemary, and blend. Chop of 1 parsnip (about 9 inches long) and 1 beet (I like golden sunrise beets for their slightly sweet flavor) 1/3 of a red onion, and 2 cloves of garlic, and place in blender with the ground flax seeds you soaked before chopping the vegetables, and blend for a minute or two, until the vegetables are all blended in. Add the whole flax seeds, then blend another 2 minutes or so, until the consistency holds together, but pours easily. It is sort of like the consistency of egg whites but a bit thicker due to the flax seeds.

Pour even spoonfulls onto teflex or other nonstick baking sheets, and place in dehydrator for 10-12 hours. Flip, then dehydrate another 10-12 hours These will come out nice and crispy, and people will eat them up so fast you won't be able to keep them around. DELICIOUS! I like to place them in the dehydrator after dinner, then in the morning when I get up flip them, and then leave them alone to dehydrate the rest of the day. If it's more humid where you live, it may take a bit longer than 20 hours. Please let me know how they turned out for you.

Serving Size: makes about 100 crackers

Number of Servings: 1

Recipe submitted by SparkPeople user SMBRYCE1.