This month’s delicious recipe comes from Tania, a raw food enthusiast in London. In honour of the creativity theme, her recipe helps you create raw food if you don’t have access to the equipment used in a lot of raw preparation. These are her raw crackers without the use of a dehydrator!
- 300g butternut squash (or sweet potatos, parsnips)
- 100g golden flax seeds (soaked overnight)
- Turmeric half tsp
- Ginger 2 tsp chopped
- Coriander leaves (handful)
- Cumin seeds -half tsp
- I tbs extra virgin olive oil
- A little salt
- Parchment paper
Soak the flax seeds with enough water to completely cover them. You will end up with a jelly like mixture the next day. This is what is going to help bind all the other ingredients together. You could also use psyllium husks instead of flax seeds if you wish.
In a food processor add the butternut squash without skin or seeds; turmeric, ginger, coriander leaves, olive oil and cumin. Mix it all together and add the flax seeds. I like to see the flax seeds when I’m eating my crackers but if you don’t you can add the flax seeds with the rest of the ingredients in the food processor.
Cover a tray with parchment paper, rub olive oil all over it and dish out the mixture. If you want your crackers to go thin and crispy make a thin layer. Use the back of a table spoon to smooth the mixture out. Leave inside your oven in a temperature not higher than 40 degrees celsius for 24 hours and if you live in a hot country (lucky you!) just leave your tray sunbathing and you will get gorgeous crackers, blessed by the sun god! Only take them out when they are completely dry. Wait for them to cool down completely then put them in an airtight container and they will be good for a week at least. Go gently on the salt as when the water content evaporates the crackers get saltier.
The fun of it all is to experiment with different vegetables, nuts, spices and see what you get. Have fun and if you would like to find out more let me know.
Tania also offers massage for mother and babies – find out more at her website, or contact her here for more raw recipes.