This raw cracker recipe comes to us from Amy Levin.
3/4 c soaked golden flaxseeds
2 cups grated sweet potato, prepared (starch removed)*
1 c desiccated coconut
1/2 c almonds, soaked overnight
1 tsp Himalayan crystal salt
1/4 tsp freshly ground cumin seed
2 tbsp fresh ginger juice
1 tbsp, green chili, minced
1/2 white onion, chopped
2 tbsp onion powder
4 tbsp gold flax meal, freshly milled
Water to blend
Juice and zest of 1 lemon
1/2 c fine chopped coriander
3 tbsp black sesame seeds, for garnish
* To remove the starch, grate or julienne the sweet potato into a bowl, sprinkle with a fair bit of salt and mix. Cover the bowl and allow to rest for 4 hours, after which time you will notice liquid which has gathered in the bottom of the bowl, tip this away and rinse the sweet potato well. Now its ready to use or will keep for a few days, covered, in the fridge.
Blend together all ingredients except coriander, sesame seeds and lemon zest, until very smooth. You may need to scrape down the sides of your food processor for an even consistency. Transfer mixture to a medium mixing bowl and fold in coriander and lemon zest. Using a moistened offset spatula divide the mixture between 2 teflex sheets and spread evenly and thinly. Put in the dehydrator on 145 degrees for the first 3 hours, flip, cut and put back into dehydrator on 115 for 8 more hours or until crispy.
PLEASE TAKE NOTE! We were psyched when Amy Levin agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Amy’ recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Amy and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!
ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the crisps in some way!