I love a good crunchy and salty cracker. When I discovered raw crackers less than 6 months ago, my search for the perfect snack was finally complete. Since that first bite into a Pure Food and Wine rosemary cracker, I have not once craved boxed crackers. I’ve even lost all cravings for my favorite tortilla chips; and that says a lot!
When made right, raw crackers can satisfy the need for crunch and nutrients, and leave you feeling light and happy instead of thirsty and hungry. Loaded with protein, fiber, phytonutrients, antioxidants, vitamins and minerals raw carrot crackers are where it’s at!
The star of these crackers is really the buckwheat. While we typically think of buckwheat as a grain, it is actually a fruit seed. It’s absolutely perfect for those avoiding gluten; and it can be used in porridge, baking, pancakes and raw snacks. Buckwheat is a complete protein and a great source of fiber, so don’t expect to eat the whole batch without feeling it later. This little seed-grain is also high in the trace mineral manganese, which is responsible for aiding our body’s absorption of some B vitamins, acting as an antioxidant and helping the body synthesize fatty acids and cholesterol (just to name a few functions). Read more about the wonderful benefits of buckwheat here, it’s where I find my info. For these crackers I recommend sprouting the buckwheat; it doesn’t take long. Soak the buckwheat overnight. The next morning rinse and place in a large wide mouth glass jar, covering the lid with cheese cloth. Set the jar at a diagonal; the buckwheat groats should sprout within 8 hours, but make sure to rinse at least once to keep them moist.
I love making these crackers with carrots because they add a little sweetness, but feel free to experiment with vegetables. Keep in mind, the buckwheat gets pretty dry when dehydrated, so make sure to have 1 cup of buckwheat for every 2 or 3 cups of veggies.