No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Fire up your dehydrator and browse through some of the best recipes for raw breads, crackers, bars and chips. Please feel free to add you favorites to the comments below - and please add a photograph of the finished product whenever possible!
If you are sharing a recipe from someone else's website/blog - please include the link to the original source - thank you!!!
by Heather at The Gluten Free Cat
2 c. shredded zucchini (about 1 large zucchini)
1 c. flaxmeal
1 c. hemp seeds
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
1. Shred zucchini and place in a large bowl.
2. Add flaxmeal and hemp seeds to large bowl and mix to coat the zucchini.
3. Puree bananas in a food processor and add cinnamon, vanilla, and salt while it’s processing.
4. Pour banana mixture into the large bowl and mix by hand until well incorporated.
5. Spread on 2 non-stick dehydrator sheets.
6. Dehydrate at 115 for 4 hours. Then flip onto mesh trays, remove the non-stick dehydrator sheets, and score each sheet of bread into 16 pieces.
7. Continue dehydrating for 3-4 more hours. Bread should be dry, yet pliable.
Yields 32 pieces
Cheddar Snaps by Penni Shelton
The best cheddar-less cheddar cracker around!
1 cup sunflower seeds, soaked to soften
1 cup raw almonds, soaked for at least 4 hours 1 cup cashews, soaked 4 hours
1 large ripe tomato
1 red bell pepper, chopped
1⁄4 cup ground golden flaxseeds
1 large clove garlic
1 tablespoon nutritional yeast
1 teaspoon sea salt
1 teaspoon onion powder
1⁄2 teaspoon cumin powder
1⁄2 teaspoon cayenne pepper (optional)
In a food processor, combine all ingredients until you achieve a loose batter (may need to add water). Pour and spread onto lined dehydrator sheets with the back of a wooden spoon or an off- set spatula. Set your dehydrator at 140 degrees for the first hour, then turn down to 105 degrees for the remainder of the drying time. Once the crackers have dried for a few hours, flip them over onto a cutting board, and using a pizza cutter or knife, cut into the desired shapes. Return the cut crackers to unlined mesh trays and continue drying until crisp (12 hours+).
Cherry Almond Power Bars by Penni Shelton
¾ cup unsweetened shredded dry coconut
¾ cup almonds
¾ cup pitted dates
¼ cup dried cherries
¼ cup cacao nibs or roughly chopped organic dark chocolate
Generous pinch sea salt
Line a 9" x 5" or 9" x 4" loaf pan with enough plastic wrap to overhang the sides by 2 inches, and
set aside. In a food processor, combine coconut, almonds, and sea salt until ground into what
looks like coarse breadcrumbs. Take care to not over process; the mixture will appear oily if this
happens. Add dates and cherries, and continue processing until the mixture begins to come
together and the bits of fruit are very small. Add in the nibs and pulse to combine, or simply
incorporate by hand.
Put the mixture into the above prepared pan, pressing well and smoothing out the top.
Refrigerate for 30 minutes. Remove pan from refrigerator, and ease the bars out, using the plastic
overhang. With a sharp knife, cut into 6--1 ½” bars.
2 medium eggplants, ends trimmed, cut in half and then into thin "bacon-like" strips
4 tablespoons coconut aminos (you can use tamari or low sodium soy sauce)
4 tablespoons coconut vinegar (or apple cider or umeboshi plum vinegar)
4 tablespoons coconut nectar (I actually used maple syrup, as I was out of CN)
a drizzle of cold-pressed extra-virgin organic olive oil (I am thinking next time I'll try coconut oil!)
1 lime, juice only
2 teaspoons chili powder
pinch cayenne powder (optional - but I like it spicy!)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I used smoked)
1/4 teaspoon smoked alderwood salt (only use if using coconut aminos - otherwise it could make it too salty)
freshly cracked back pepper (I used approximately 1/2 teaspoon)
Whisk together all ingredients in a medium bowl until well combined. Fully coat each eggplant slice and lay into a 9 x 13 baking dish to marinate. Pour any remaining marinade over the top and cover with plastic wrap for at least one hour.
Transfer slices onto mesh dehydrator trays and warm at 135 degrees for the first hour. After one hour, I flipped the slices and brushed on the reserved marinade to re-coat. Return to the dehydrator, set now at 115 degrees to finish, approximately 8 -12 hours, depending on what level of crispiness you prefer.
If you don't have a dehydrator, place slices on parchment lined cookie trays and bake at 350 degrees F for about 30 - 45 minutes, brushing occasionally with reserved marinade.
Caramelized Onion Bread by Penni Shelton
For the Onions:
3 cups yellow onions, thinly sliced
¼ cup coconut aminos (nama shoyu or tamari)
1/3 cup date paste (dates that have been soaked in water to soften & then blended)
2 tablespoons cold pressed organic extra virgin olive oil
For the Bread:
½ cup golden flax seeds, ground
½ cup sunflower seeds, ground
In a large bowl combine the date paste, coconut aminos, olive oil and onions until they are well coated. Marinate this mixture for at least two hours at room temperature. Alternatively, this onion mixture can be put into a dehydrator on non-stick lined trays, at 115 degrees Fahrenheit, for the same 2 hours, to facilitate the marinating process, which will richen the caramelized flavor.
Stir the onions together with the ground flax and sunflower seeds in a large bowl. Add in just enough water to create a smooth batter. Using an off-set spatula or the back of a wooden spoon, smooth the batter evenly over a non-stick lined dehydrator tray, about ¼ inch thick. Dry at 135 degrees Fahrenheit for 1 hour, turn down to 115 degrees Fahrenheit until continue to dehydrate until dry enough to flip over onto the mesh screens (4-6 hours). Peel away the liner, and cut into bread/cracker shapes. Continue dehydrating until you reach the desired texture. This bread is best when left a bit soft and pliable
I LOVE munchies. And as a recovered Lays Potato Chip & Cheetoh lover, I can say that these Kale Chips are a fabulous alternative and WAY healthier than anything you'll get out of a chip bag!
Cheesy Kale Chips by Penni Shelton
2 bunches leafy kale, stemmed
1 cups cashews, soaked 2 hours
1/2 cup sunflower seeds, soaked 1 - 2 hours
1 large red bell pepper
2 - 4 tablespoons nutritional yeast (depending on how cheesy you like them)
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon garlic powder
1/2+ teaspoons Himalayan pink salt
A good drizzle of cold pressed organic olive oil
1 lemon juiced
2 tablespoons honey (or other sweetner of choice)
a pinch cayenne pepper (optional)
Place the kale into a large mixing bowl, set aside. Combine all other ingredients in a blender until smooth Pour the cheesy mixture over the kale and gently massage until well coated. Finish with a dusting of nutritional yeast if desired. Lay the kale chips onto non-stick lined dehydrator trays and put in at 115degree F for 12+ hours, flipping the chips once mid-way through drying.
If you do not have a dehydrator, place the coated kale onto cookie trays lined with parchment paper and set your oven on the lowest temperature setting, leaving the door ajar. Slow bake until crispy.
1 C ground flax
1/3 C flax seed
2 t sea salt
1 clove minced garlic
1 T onion powder
1-1/3 C water
1 lemon juiced
2/3 C sunflower seeds (soaked)
1/4 C black sesame seeds
finely chopped red pepper & sun-dried tomatoes (soaked 20 min.)...MIX altogether, spread on teflex sheet, and dehydrate to your liking!
Here’s my favorite.
Veggie Flaxseed crackers
1-cup ground flax seeds
3 carrots, washed and trimmed
3 stalks celery, washed and trimmed
1 red bell pepper, washed, seeded and trimmed
1 yellow bell pepper, washed, seeded and trimmed
1 tablespoon thyme
1 teaspoon sea salt
¼ cup parsley
Fresh flat leaf parsley leaves
Place vegetables in food processor and add ground flaxseeds, parsley, thyme & salt. Process until all ingredients are chopped fine. Taste and adjust seasonings as desired. Let mixture stand a little while to absorb liquid and thicken. Spread 1/8 inch thick on parchment paper. Score into desired size. Place parsley leaves on top as desired, (you can covered them with wrap at this point and roll over them with a rolling pin to set parsley leaves) you may need to re-score. Dehydrate at 105 degrees for 12 hours.
I made this bacon with the intention of putting it on a salad, but I ended up putting a few in a wrap and eating the rest right out of the dehydrator, they are that good. I had trouble using a mandolin to slice the eggplant so I just used a knife. My cuts were very inconsistent but it didn't seem to matter with this recipe. These will probably be a staple in my kitchen. Thanks for such a great recipe!
Eggplant Bacon by Penni Shelton.......
We bought a round dehydrator and now I wish we'd have bought a square one. I have been hesitant to try some of the raw cracker/bread recipes because I wouldn't have square crackers. I guess I need to get over that, pick a recipe to try and go for it!
I too have a round dehydrator but I don't care that my cracker aren't perfectly square. It's a cheep dehydrator just to tied me over till I can afford a better one. Go make your cracker/bread recipe <3