Saturday, August 07, 2010

Coconut-Oat-Seed Crackers

Yay! I made a granola recipe recently that called for soaking rolled oats with yogurt for a couple nights. When I worked with what ended up being oat dough, it reminded me of one of my favorite natural foods store treats ~ dehydrated crackers. You can find them in the raw foods section, made from sprouted grains and nuts, sometimes sauerkraut and veggies and spices. They can be sweet ~ with raisins, banana or dates, or (my favorite) savory. But they're expensive. And so easy to make at home! I don't have a dehydrator, so the ones I make aren't raw. I bake them on parchment-lined baking stones in the oven on the lowest setting possible.

I tried to add as much nourishment as I could to them while still keeping them yummy (what's the point of making something nutritious if nobody eats it!) ~ seaweeds for minerals, flax seeds, lots of coconut flakes, and good fats ~ coconut oil, red palm oil (makes the crackers a lovely turmeric color), and butter. With all the fats, they are not greasy to the touch, have a satisfying crispness, and a fun cheesy taste. Everyone in the house loves them. Score!
I have tried two batches, and the second batch has a great texture and flavor. I didn't write down the amounts as I went because I was just winging it in experimental mode. But I'll try to recount what went into them.

In a large pyrex mixing bowl with filtered water, seasalt and yogurt whey, I soaked for two days:
1 cup rolled oats
1 cup flax seeds
1 cup sunflower seeds
1 cup raw almonds
Flax seeds, once wet, create a gel that acts very similarly to egg white, and, interestingly, has the same hold-things-together property as egg white! Convenient. : )
I drained these, and blended them well in a food processor (the flax seeds remained whole).
I added:

probably 1/3 cup dulse flakes
1/2 cup sesame seeds, ground in coffee grinder
2 cups unsweetened coconut flakes, ground in coffee grinder
2 + tsp seasalt
1 tsp kelp powder (I wanted them to be very nourishing, but not fishy tasting)
a splash of organic tamari soy sauce
about 1/2 cup plain whole yogurt
Melted and added:
1 tbsp red palm oil
2-3 tbsp coconut oil
up to a stick of butter

The consistency of the dough before I spread it was of a very workable bread dough ~ not hard to spread. I tried to spread it consistently and square off the edges so that it would bake uniformly, about..1/3 inch thick.
When the dough had baked long enough to evaporate a lot of the liquid ~ maybe an hour? ~ I scored it with a knife, in inch-plus sections, to make breaking it easier when the crackers were done. I let them get firm, but not browned, then turned the oven off and let it cool before taking them out and breaking them apart. If they sit out in the humidity they soften back up even in a matter of hours. You can just crisp them again in the oven. Or not; they're fine soft, too.

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