Crack Crackers

Holy crappers, I can’t believe I made these crackers!

I like to post my own recipes when possible, but these crackers are just spot-on as-is. Like, better than Mary’s Crackers Crackers.

They’re gluten-free, full of seeds, and with just the right amount of saltiness to make them craveable.

Polly’s gonna have to share some of her crackers.

Usually when I adapt a recipe, I post it on my blog.

With this one, I encourage you to simply follow the recipe as-is—and also check out the blog My New Roots. Sarah’s food photography is unique, her recipes just the perfect mix of simple and creative, plus she tells Martha Stewart what’s up (actually!).

By highly scientific comparison, these crackers make Wheat Thins look like “Thins,” Triscuits like Trashcuits, and Ritz like Ratz Asses. Yup.

You have to try these.

Advertisements

When Snack Attacks: Banana Cacao Crisps

Well it was a bit of whirlwind weekend, what with a 22-hour trip to Phoenix, AZ to see the screening of a a documentary featuring my volleyball team’s philanthropic trip to Mexico this past December. It was a wow-worthy evening, worth the trip indeed, and I am sure to share the film when it is posted up online (soon!).

And with more than a few hours in transit, I’ve been on a bit of a snacking kick—and I’ve got a new favourite. I can’t wait for you guys to try these, they’re pretty much genius and are going to be added to my must-have-in-pantry-at-all-times-and-maybe-extra list. What, you don’t have one of those?

I first saw Julia on my strange addiction, Dragon’s Den pitching these raw, vegan crackers she’d made to pack in her bag while jaunting around to school at the IHN (where I still want to go!), to practices, and workouts. I was impressed when she won the Dragons over, and even more impressed when I tried my mom came and splurged on an eight dollar package of these treats for me. They’re amazing, and I wish I could afford to purchase them and support her growing business, but they’re a bit out of my budget. Which obviously means I needed to dissect them immediately.

When I recreated them at home, I tried to bring a few for my ma this weekend to evaluate. Unfortunately, they didn’t survive the plane ride… though I have no idea how.

Seriously. Make these.

Banana Cacao Crisps (raw, vegan, gluten-free, soy-free, dairy-free)

Inspired by Nudfud‘s Cacao Energy

Ingredients:

4 bananas, ripe

1/2 cup sesame seeds (optional to soak for 30 minutes prior for enhanced digestibility)

1/2 cup shredded coconut, unsweetened (preferably organic and unsulphured)

1/4 cup cacao powder

Directions:

Pulse all ingredients in food processor until combined (if you don’t have one, you could probably get away with mashing the bananas up with a potato masher or hands first, then mixing in the rest of the goodies). Spread on a cookie sheet covered with parchment paper and place in dehydrator or oven on lowest setting, or oven with door propped open a bit and dehydrate for 12 hours, scraping off and transferring, flipped, to a new sheet of parchment paper halfway through. (Alternatively, you could bake in the oven at 350 F until they’re crispy, but you will lose some of the nutritional quality at that heat.) Cut or break into desired size and store in a ziploc with some paper towel to absorb moisture.

Keep in purse/backpack/pocket for maximum all-the-time snacking. Alternatively, spread with some almond or coconut butter, use as a granola enhancer, or make a ridiculous dessert sandwich with some raw chocolate hazelnut spread (nutella IRL) and bananas. Okay, excuse me, I need to run to the kitchen NOW…

Crackers, Curry, and Crackin’ Open the Books

My biggest, er, beef when it comes to raw foods?

When they try and be something they’re not.

I remember my first experience back at Live Food Bar, where the menu was full of a plethora of raw options, but most memorable were a few off-putting dishes like the raw, vegan “TV Dinner,” the Liver ‘n’ Onions, the “Neat”loaf. C’mon, raw foods, you don’t have to front with me! I like you for who you are on the inside.

My most recent trip back there was great, and while pretty much everything on the new menu did appeal to me, it was some raw crackers that I’ve seen Live sell in grocery stores before that really kicked my salivary glands into gear.

The Spicy Nori crackers have appealed to me on a few occasions, but every time I want to buy them I’m turned off by the price tag—at about a dollar a cracker, you begin to see the significance of their gold hue…

I never really thought about making them at home. Thankfully, others out there are a little more innovative than I, like Ricki of Diet, Dessert, and Dogs. She gets me. Not to mention she dedicates a great chunk of her blog to healthy, low-glycemic desserts. She really gets me.

And so she posted her take on Live’s Nori Crackers… and thus now, I shall post mine. A noble cracker, which has no desire to pretend to be anything it’s not. Enjoy!

Curry Spice Nori Crackers (Adapted from Diet, Dessert, and Dogs)

Vegan, gluten-free, dairy-free, soy-free, nut-free, raw option

Ingredients:

1 medium onion, roughly chopped

1.5 cups pumpkin seeds

2 tbsp ground flax

1/2 tsp sea salt

1 tsp tumeric

1 tsp cumin

1 tsp coriander (these were the three I had on hand—if you have others, or a pre-mixed curry spice, get wild!)

1/4 cup water

1 tsp tamari or soy sauce

3 sheets of nori (the seaweed paper used for sushi)

Directions:

Preheat oven to 200 F. (For raw, use a dehydrator or set your oven to the lowest setting and prop the door open a bit with a spoon—technically, raw foods must never be heated over 104F to keep all enzymes intact)

In a food processor, pulse the onion a few times until it is finely chopped. Add in all other ingredients except the nori, and process on low until you get a chunky paste. On a parchment sheet, lay out 3 sheets of nori and gently spread the paste onto the nori sheets with a spatula. Put crackers into the oven. The heat helps caramelize the onions and turns them brown and sweet.

About 1 hour into baking and you can cut your nori sheets into cracker shapes using a pizza cutter, then bake or dehydrate them further to your liking. Some like them crispy, I like them on the softer side, so bake another 2-4 hours depending on the temperature of your oven and desired crispiness.

Spread with edamame hummus, serve with an asian-inspired salad, or pack a bag and take ’em to to the library for study snacks. That’s what I’ll be doing! Happy studies! xx