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Raw Food Expert Makes Buckwheat Crackers

Updated on February 9, 2017
Great Buckwheat Crackers with My Best Pesto
Great Buckwheat Crackers with My Best Pesto | Source

Look at Julie's other hubs for My Best Pesto Recipe.

This Raw Food Cookbook Changed My Life.

Want to Make A Better Buckwheat Cracker?

Raw buckwheat crackers are a staple in the raw foodie's diet and are used like bread. Luscious toppings shape-shift them into pizza crust, hamburger and hot dog buns, toast, pancakes, nacho chips, potato chips, peanut butter and jelly sandwiches, anything depending on what you want to put on them. Thick buckwheat crackers with honey and smashed berries make a great pancake, and with raw relish, tomato, lettuce and onion, a hamburger (have you ever noticed that it's what dresses the hamburger that makes it taste "your way"?) Chips of buckwheat are thin, small crackers that mix well with innumerable dips and sauces, like salsa, pesto, olive tapinade, or even just a good olive oil or truffle oil.

The final purpose of the cracker can be a factor in how it's cut or shaped, i.e. one large round cracker is a pizza crust while smaller squares might be toast or a sandwich, and while a novice can figure out shape, they might be more concerned with thickness. At many raw food restaurants, the pizza crust style of a raw buckwheat cracker is thicker than the nacho chip style, and can stand up to a very wet sauce like a raw marinara, while the chip is thinner and holds a dryer, thicker sauce, like cashew cheese.

So, while variations in toppings, shape, and size may cause one to ponder the purpose of the buckwheat, there are three key factors that make the better raw buckwheat cracker, no matter what shape, size, or thickness prepared. These occur during the "process" of creating almost any of the common recipes that one gets online, or from a cookbook. These tricks are often unknown or not described in the recipe.

The first is sometimes mentioned in a recipe, but is worth repeating. Rinse, rinse, rinse....keep rinsing the soaked buckwheat. And don't just rinse it as a big glob in a big strainer, rinse small amounts at a time, so that it is thoroughly rinsed. This enhances the flavor of the cracker incredibly.

Secondly, when mixing all the ingredients in the food processor, take time to mix it until the batter turns creamy looking. There is a certain moment when, instead of looking like little, thick, pieces in a liquid, the product changes and looks like little thick pieces in cream. It takes a while to see the creamy look, and you might have to do it with pauses, so the batter doesn't get warm in the processor. We wouldn't want to kill our living enzymes!

The third important piece of the better buckwheat cracker recipe is to keep it in the dehydrator for a long time. Even though it may seem like the cracker is dried and finished, keep dehydrating for the length of the recipe and longer. It can't hurt the cracker to dry longer, and it's key for better flavor and texture. That's also my very favorite thing about making raw food. Nothing ever burns, and no dirty pots and pans. Good luck making great crackers!


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    • juliecaroline profile image

      juliecaroline 4 years ago from Tacoma, Washington USA

      Thank you so much for sharing and helping!

    • Au fait profile image

      C E Clark 4 years ago from North Texas

      This raw food thing is something I've never heard of before. It sounds interesting. I would find a hub that explains what it's about interesting. Maybe you've already written one and it's been idled? I note that you've written 10 hubs but only 5 are showing on your profile page. I'd be interested in seeing the others and other people might be too.

      Since you worked so hard to write them, why not make them available to everyone? Hubpages idles hubs that don't get enough traffic to please them. Go to your profile page, click on edit profile at the top right corner, and then go to the bottom of the page that comes up.

      Near the bottom you will see where it says, "Show only featured hubs on my profile;" Check NO on this question and then all of your hubs will be visible on your profile page for people to read if they choose.

      This is a great subject your writing about and apparently have considerable knowledge of and I'm sure it would be a hit on here. Start by making all of your hubs visible.

      Voting this hub up and interesting! Will share with my followers.