From their delightful nutty flavor to their satisfying crunch, raw unbaked buckwheat sesame raisin crackers are a delectable treat that's both healthy and easy to make. Packed with wholesome ingredients like nutrient-dense buckwheat flour, nutty sesame seeds, and naturally sweet raisins, these crackers are a great source of fiber, protein, and essential vitamins and minerals. Whether you're looking for a nutritious snack or a crispy addition to your favorite soup or salad, these raw unbaked buckwheat sesame raisin crackers are sure to satisfy your cravings.
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BUCKWHEAT CRACKERS WITH SESAME
Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 20m
Yield About four dozen crackers
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees with the racks positioned inside in the middle and upper third. Line two baking sheets with parchment paper. Sift together the flours.
- Mix together the flours, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork until the mixture is crumbly. In a stand mixer, mix at medium speed; in a food processor, pulse until crumbly. Add the water, and mix with your hands (or at medium speed in a mixer or food processor) until you can gather the dough into a ball.
- Lightly dust your work surface, and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
- Bake 15 to 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle. Remove from the heat, and allow to cool on racks.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 0 grams
RAW UNBAKED BUCKWHEAT SESAME RAISIN CRACKERS
Make and share this Raw Unbaked Buckwheat Sesame Raisin Crackers recipe from Food.com.
Provided by jsewards01
Categories Lunch/Snacks
Time P1DT2h
Yield 120 crackers, 12 serving(s)
Number Of Ingredients 8
Steps:
- Blend soaked buckwheat groats (with any remaining water) and raisins with raisin water and continue until raisins are broken up. Add maple syrup, garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Be careful not to spread too thinly as crackers will disintegrate when flipping them. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!
RAW UNBAKED HONEY RAISIN FLAX CRACKERS
Delicious and crispy, these crackers may entice you to eat too many. But remember, these are flax crackers and will give you that get up and go feeling if enough are eaten. They are great with Renee's raw cream cheese (in Living Cuisine, Renee Loux Underloffler, ISBN=1-58333-171-9).
Provided by jsewards01
Categories Breads
Time P1DT2h
Yield 120 1 1/4, 12 serving(s)
Number Of Ingredients 8
Steps:
- Blend soaked flaxseeds (with any remaining water) on high for several minutes until most of the flaxseeds are broken. Add raisins and raisin water and continue until raisins are broken up. Add honey (or maple syrup), garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Thin crackers will be crispy whereas thick crackers will be chewy. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!
Tips:
- If you don't have buckwheat groats, you can use buckwheat flour instead. Just add 1/4 cup more water to the recipe.
- If you don't have a food processor, you can grind the buckwheat groats in a blender or coffee grinder.
- The dough should be sticky, but not too wet. If it's too wet, add more buckwheat groats or flour.
- Be sure to press the dough down firmly into the pan. This will help the crackers to hold their shape.
- If you want crispy crackers, bake them for longer. If you want softer crackers, bake them for less time.
Conclusion:
These raw, unbaked buckwheat sesame raisin crackers are a healthy and delicious snack that is perfect for on the go. They are made with whole buckwheat groats, which are a good source of fiber and protein. The sesame seeds add a nutty flavor and the raisins add a touch of sweetness. These crackers are also gluten-free and vegan, making them a great option for people with dietary restrictions.
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