Raw Corn Chips

About this recipe:

These corn chips are the perfect transitional food if you decide to go all raw for a while and they are delicious with some fresh salsa. These crunchy crispy super thin crackers are naturally sweet and I added a little kick to them by adding some chipotle powder and fresh lime juice, feel free to experiment with different spices. Make sure to buy non-GMO, organic corn on the cob. Cut off the kernels by setting the cob with the tip down in a large mixing bowl, this way you are sure to catch all the kernels as you cut from the end to the tip. Corn is high glycemic so better to stay away if you are diabetic of are fighting candida.

You will need a dehydrator for this recipe.

Ingredients:

• 5 c. corn kernels

• 1/2 c. flax meal

• 1 t. chipotle powder (you can also use a jalapeno if you have one)

• juice of one lime

1. Blend all the ingredients in a high speed blender. The finer you blend it, the thinner you will be able to spread out the mixture.

2. Transfer to two dehydrator sheets lined with Teflex, spread as thin as you can.

3. Dehydrate at 105F for about 4 hours until the top is dry. Place an empty tray on top and flip it over to the other side. Remove the Teflex and dehydrate until completely dry.

4. Break in pieces and store in an airtight container.

Raw Spicy Flax Crackers

About this recipe:

These raw crackers are the bomb, they travel well and will keep for a long time under airlock. They are full of essential fatty acids. Recipe easily doubles or triples. I got it from a book called 'Raw Food, Real World'.

This recipe requires a dehydrator.

Ingredients:

• 1 c. raw sunflower seeds, pre soaked 1 hr or more

• 1 c. raw almonds, pre soaked 2 hrs or more

• 1/2 c. sun-dried tomatoes, pre soaked 1 hr or more

• 2  red bell peppers, cored and finely chopped

• 1 jalapeno pepper, cored and finely minced

• 2 c. raw flax seeds, finely ground

• 1/2 c. lime juice

• 1 T. cumin powder

• 1 T. chili powder

• 1 T. mineral salt

• 2 large handfuls of mixed fresh herbs, finely chopped

1. In a food processor, place sunflower seeds, almonds and tomatoes. Pulse to chop.

2. Add the red bell pepper and jalapeno, flax seed, lime juice and spices. Combine well.

3. Add fresh chopped herbs.

4. Using a silicon spatula, spread the mixture out thinly onto four dehydrator trays lined with Teflex sheets.

5. Dehydrate at 115F for 6 to 8 hours, or overnight.

6. Flip the sheets over, peel away the liners. Score with a pizza slicer.

7. Dehydrate for another 6 hours until crispy dry.

8. Store in airtight container.

Gluten Free Crackers

About this recipe:

These where copied from my favorite brand of GF garlic crackers. But why pay $5.99 for a little bag when you can bake unlimited amounts them!

Preheat the oven to 250F.

Ingredients:

• 3/4 c. amaranth or millet flour

• 1/4 + 1/8 c. brown rice flour

• 1/8 c. arrow root powder

• 1/4 c. flax meal

• 1 t. baking powder

• 2 t. mineral salt

• 1/4 c. virgin olive oil

• 1 c. filtered water

• optional: your favorite spice / herb such as garlic powder

1. Using a fork, mix all ingredients (except spices) together in a large mixing bowl. 

2. Take a silicon spatula and spread dough out as thin as you can on two large cookie sheets that have been spritzed with a little canola oil spray. 

3. Sprinkle with a royal amount of your favorite spice.

4. Bake for about 30 to 40 minutes at 250F. You will see when they are done because they will no longer stick to the baking sheet.

5. Break in artisan pieces. If you want clean cuts, I suggest scoring the dough with a pizza roller about 10 minutes into baking.