Tuesday, January 29, 2013

Fudgie Brownie Batter Dip

So yummy with some apple slices. :P
Hi all! I hope your day is going well and you have been enjoying the dips! I know I have. :P A little too much sometimes! LOL!

Today I have for you a sweet dip that will knock your socks off! I couldn't believe its flavor when I tasted it. It actually tasted like brownie batter! I couldn't keep the thing away from me! The crazy thing is that the base of it is...  drum roll please... black beans! Who woulda thunk it? Well, actually a bunch of people have done it but I have finally gotten on the bandwagon! :) And I'm sure glad I did.

I have seen similar recipes from Gena at Choosing Raw, Katie from Nourishing Flourishing, Evan from Wannabe Chef, and many other places, but finally found the courage to make it. Thank you guys for the inspiration!

I was originally scared to try such a recipe, thinking, "how could beans and chocolate taste good?" Oh, but they so can! (drool). :P I mean, many gluten-free baked goods are made with garbanzo bean or fava bean flour, right? Why not a dip with beans in it? It's gotta taste good! Now I want to try an almond butter type flavor with white beans and almond extract. Mmmm... I gotta post that one soon! Yummo!

This is great to have on Valentine's Day  for you and your sweetheart (or just by yourself!) to dip with some apples or strawberries or as a spread on some raw crackers with banana on top. Plus you'll be getting an awesome dose of fiber along with it! Woohoo!


Go try it out for yourself and you'll be pleasantly surprised. Go ahead. You know you want to. ;P



●●
Fudgie Brownie Batter Dip
Yield: Approximately 1 ½ cups (About 6, ¼ cup servings)

Ingredients:
1 cup cooked and drained black beans
¼ cup + 1 tablespoon really thick coconut cream (see tip below on how to make or for other
substitutes)
4 tablespoons preferably raw cacao powder or cocoa powder
3 tablespoons xylitol (or coconut sugar, coconut nectar, or maple syrup)
1 tablespoon maple syrup
½ teaspoon vanilla extract
2 generous pinches of salt

Directions:

Place the black beans, coconut cream (or other alternative), cacao powder, xylitol (or sweetener of choice), maple syrup, vanilla, and salt and process until completely smooth. This may take a bit but be patient! It will get creamy and delicious. It you want it really smooth, a high speed blender would probably get it so there are no little black bean crumbs left. None the less it is still super delish! Enjoy!


Tips:
  • To make the coconut cream, blend about 1/3 cup young Thai coconut meat with about 1 to 2 tablespoons of water in a small personal blender like a Magic Bullet or Tribest personal blender until really thick and smooth. Just add enough water for the blades to catch the mixture. You don't want it too watery. This should yield about what you need for this recipe.
  • If you have no young Thai coconut cream, no fret! Feel free to replace the young Thai coconut cream with 3 tablespoons of cashew or almond butter or any other creamy nut/seed butter you have. You can also grind down about 1/4 cup of cashews or other creamy nut in the food processor first until it becomes almost a nut butter consistency before putting any other ingredients for the dip in it. Just add about 1 to 2 tablespoons of water to the mixture when processing to achieve a creamy texture in the final product. You may need more or less water depending on how soft the mixture gets. 
  • Feel free to add a host of different flavors to this dip! A Mexican chocolate flavor would be awesome with cinnamon and cayenne (or chipotle powder, my fave :P) or put some almond, peppermint or orange extract for an interesting twist! Be creative and do whatever your heart desires! :)
  • If you prefer a sweeter dip, feel free to add more sweetener. Or vice versa for a less sweet dip. 
●●

Go dip it up! Or just devour with a spoon. :)
This dip is full of fiber and protein for the amount you are getting and for a dessert, I was quite impressed! The nutritional information does not include the young Thai coconut cream but uses the cashew butter in its replacement. Check out it's stats below.

Here is the full nutritional information for the dip and below is the basic nutritional information from CRON-O-Meter:

Thank you so much for stopping by. Feel free to leave me any feedback or drop me an e-mail with any questions or if you would just like to talk. :) I hope you enjoy the chocolatey-ness! :P

Love,
Rawnessa <3


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Saturday, January 26, 2013

Buffalo Chick Dip


I love all the pretty colors of the different dippers! That's right! I''m not only using cucumbers this time! LOL! ;)
Hi all! I hope everyone is doing well. I have to let you in on a little secret. After making so many different dips, I sometimes have to rack my head for new ideas! LOL! But right when I think my inspiration is running on empty, lo and behold I find something that is not only different but intrigues me! 

I first found inspiration for this Buffalo Chick Dip through another awesome blog called GF (Gluten Free) in the City. What I found on her site were not only some awesome gluten free eats and pictures, I found inspiration! Her blog is now completely vegan but she still has recipes from before her transition to a plant-based lifestyle and I look to that and sometimes find the best inspirations through non-vegan sources. However, I got inspired from her vegan Buffalo Chickpea Dip, which looks freaking amazing by the way, and I think is definitely worth trying if you don't mind doing Daiya cheese (or maybe try to make your own cheddar substitute from this other awesome blogger! This coconut milk cheddar cheese recipe is certainly on my list of things to make. :P Gotta get some agar flakes first and definitely be making some coconut milk for it. Ah so many recipes! Too little time. :P). I would also probably try to make my own hot sauce for the recipe too so it can be totally organic. I'm a little crazy about making everything from scratch. :P

Anyhoo, I thought to myself, "Maybe I can do something similar to that but without the Daiya and making it spicy with cayenne pepper and chipotle and without baking it?" Okay maybe I deconstructed it a bit but I couldn't post this recipe without giving Britt some credit from GF in the City. You got some brains and skills girl! Thank you so much! :) 


Now to some this recipe may look a little daunting, especially if you don't have experience opening up young Thai coconuts. But no fret! I list another substitution that you can use. I just happen to have an abundance of leftover coconut meat from opening up so many coconuts for their wonderful electrolyte filled water! So yummy... :P

And by the way, no chickadees were harmed in this dip so you could eat with a clear conscience! Woot!



●●
Buffalo Chick Dip
Yield: Approximately 2 cups (About 8, ¼ cup servings)

Ingredients:
½ cup young Thai coconut meat
1 – 2 tablespoons water
¼ cup cashews
1 ½ cups cooked and drained chickpeas (garbanzo beans)
½ cup chopped zucchini (1 inch chop)
½ cup chopped red bell pepper (½ inch chop)
4 tablespoons sliced green onions (green and white parts)
3 tablespoons nutritional yeast flakes
2 tablespoons lemon juice
¾ teaspoon minced garlic
¾ teaspoon salt
½ teaspoon apple cider vinegar
½ teaspoon cayenne powder
½ teaspoon onion powder
¼ teaspoon chipotle powder

Directions:
Place the coconut meat and 1 tablespoon of water (or two tablespoons if the coconut meat is really thick) in a small blender (like a Magic Bullet type blender) and blend until thick and creamy. Make sure just to add enough water so the blades can get moving and fully break down the coconut meat into a thick cream. This should result in about 2/3 cup of coconut cream. Set aside.
Place the cashews in the food processor and process until it almost turns into a nut buttery like consistency. Add the coconut cream, chickpeas, zucchini, red bell pepper, green onions, nutritional yeast flakes, lemon juice, garlic, salt, apple cider vinegar, cayenne powder, onion powder, and chipotle powder and process until completely smooth. Enjoy!


Tips:
  • Feel free to replace the young Thai coconut meat with 1/4 to 1/2 cup of a creamy nut or seed such as cashews, Brazil nuts, or pili nuts (which is what I used since I have so many in the freezer!). Instead of blending it up first in the blender you could throw all the nuts all at once in the food processor to break it down until it becomes somewhat of a paste consistency. Then add the 2 to 4 tablespoons of water to really get it creamy. Then follow the recipe as usual. 
  • This dip is a bit spicy! So if you have an aversion to spice, I would start with 1/8 or 1/4 teaspoon first of cayenne and work your way up. The same goes for the chipotle powder, start with about 1/8 teaspoon and work your way up. But the little kick it gives is so good. :) Like real buffalo flavor! 
  • I realized after I put in the zucchini that I could have used all red bell pepper instead of some zucchini and some bell pepper. This will give it a deeper pepper flavor and a redder color. :) Just substitute the same amount of bell pepper for the zucchini and make the dip as usual. Yum! 
  • As the dip sits in the fridge it will get spicier and the flavors will develop more, so you can make it the night before and enjoy it the next day for full flavor. :P
●●


Such pretty colors! :P
This dip would be great as an appetizer for the Superbowl! It's all the chick without the wing. ;)

Here is the full nutritional information for the dip using all cashews since there is no nutritional data for the young Thai coconut meat on CRON-O-Meter. And below you will see the basic nutritional information for this dip:
Thank you so much for stopping by! Feel free to leave a comment. I would love to hear what you have to say! :) I will see you all soon! 
Love,
Rawnessa <3


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Thursday, January 24, 2013

Cauliflower-Zucchini Dip

I love the little dill fronds. I think they're so cute! :)
Hi all! I hope everyone is doing well. Today I finally have a raw dip for you. It's a version of something I like to make from time to time because it reminds me of mashed potatoes. Mmmm... But without all the starchiness! I love that! Plus it feels a little lighter than your typical mashed potatoes because it is full of water rich foods like zucchini and cauliflower. Ahh... I love water rich foods. I can't wait for grape season to come so I can have my most favorite water rich fruit around the apartment! Oh grapie-ness...! :D Sorry... I got a little sidetracked. I just miss my grapes so much! :P

Anyway, back to the dip. :P I know that some people do not like raw cauliflower as much as I do, so don't panic! You could definitely steam the cauliflower beforehand and add it in the recipe as you would the raw cauliflower. The dip will most likely break down a lot easier in the food processor because of this and might be a little creamier. I do think though that the zucchini and all the other ingredients mask its 'rawness' pretty well.

So enjoy some dip with a nice salad, like in the photos, or just dip it up! I hope you enjoy it as much as I did! :)

●●
Cauliflower-Zucchini Dip
Yield: Approximately 3 cups (About 6, ½ cup servings)

Ingredients:
¼ cup pine nuts
¼ cup pepitas (pumpkin seeds)
2 cups zucchini, ½ inch chop
2 cups cauliflower, 1 inch chop
3 tablespoons nutritional yeast flakes
3 tablespoons olive oil
1 ½ tablespoons lemon juice
1 ½ teaspoons chickpea miso (or other light  
      miso)
¾ – 1 ¼ teaspoon minced garlic
1 teaspoon minced dill (optional)
1 teaspoon coconut sugar (or coconut nectar 
      or maple syrup) (optional)
¾ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon + 1/8 teaspoon onion powder


Directions:
Place the pine nuts and pepitas in the food processor and process until it almost turns into a nut buttery like consistency. Add the zucchini and cauliflower and process until they are broken down. Scrape down the food processor bowl and then add the nutritional yeast flakes, olive oil, lemon juice, miso, garlic, dill, coconut sugar, black pepper, salt, and onion powder and process until completely smooth. Enjoy! 


Tips:
  • Feel free to replace the pine nuts for another creamy nut or seed such as cashews, Brazil nuts, or pili nuts (which is what I used since I have so many in the freezer!). You could also replace the pepitas for some sunflower seeds or more of the pine nuts (or other white creamy nut).
  • The addition of dill and coconut sugar are optional but they give the dip an extra dimension of flavor, especially the dill. I am loving dill lately; a little too much!
  • If you're not as big of a garlic fan as me, you could start with the lower end of the garlic amount and work your way up. Although all that garlic really makes it good. :)
●●

This dip is waiting to be devoured... :P
One serving of this dip is chock full of B Vitamins, almost half your daily value for Vitamin C and manganese, and has a good dose of healthy fats. Plus a good amount of folate and iron too! Woohoo! :)

Here is the full nutritional information for this dip and below is the basic nutritional information from CRON-O-Meter:


Thank you so much for stopping by. I would love to hear your thoughts on anything! :) I hope you enjoy the dip and the rest of your evening. I'll be seeing you soon with another dip! :P

Love,
Rawnessa <3


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Wednesday, January 23, 2013

Herbaceous White Bean Dip

The dip topped with some more fresh herbs!

Hi all! I hope you are enjoying your day as always. The weather here in Arizona has increased a lot and it is so warm and cozy. :) Just the way I like it. It's supposed to get up to 80 degrees today! Woot! I've been missing my warm weather for sure.

Well, today I have a dip for you that is full of yummy herbaceous-ness! I’m sure I made that word up, but that is what describes it best! I decided to go all out one day at Whole Foods and buy some dill and basil for a dip recipe (that may not seem like a lot of items, but if anyone knows me, I'm a bit frugal to say the least and these herbs can sometimes be a bit pricey :P But thank goodness the dill was a great price for a huge bunch! Woot!). I already had some parsley in the house so I was good to go on that! Maybe next time I will add cilantro to the mix. Hmmm… My mind is reeling! LOL! 

This dip is almost like a green goddess dressing but in dip form, without all the mayonnaise, the tarragon, … Or maybe somewhat like a ranch dressing? Well, maybe it’s just herby, dippy, and oh so good… :)  

What’s also awesome about this dip is that you can reap the benefits of all the herbs’ medicinal qualities. Basil is an anti-inflammatory, antioxidant, and has antibacterial properties, dill is used for digestion problems, kidney disorders, and some liver problems (although the seed is most used for its medicinal purposes), while parsley is used for kidney issues as well as a breath freshener, to increase menstrual flow and stimulate appetite. So, eat away while getting your wonderful herbal medicine! I love food with a purpose. :)

●●

Herbacious White Bean Dip
Yield: Approximately 1 ½ cups (About 3, ½ cup servings)

Ingredients:
¼ cup walnuts
1 heaping cup of cooked and drained navy beans
1 tablespoon minced green onion
1 tablespoon lemon juice
½ teaspoon minced garlic
½ teaspoon salt
2 tablespoons minced fresh basil leaves
1 tablespoon minced fresh dill leaves
1 ½ tablespoons minced fresh parsley leaves

Directions:
Place the walnuts in the food processor and process until it almost turns into a nut buttery-like consistency. Add the beans, green onion, lemon juice, garlic, and salt and process until completely smooth. Pulse in the basil, dill, and parsley so that they are incorporated throughout the dip. Enjoy!


Tips:
  • Enjoy immediately or better yet, let the dip sit overnight for the flavors to meld completely for a great pop of flavor :)
  • When pulsing in the herbs, you don't want them to break down so much, or else they will affect the color of the dip, turning it somewhat grayish (which is what happened to mine). Although, it will not effect the flavor! It's still oober yummy. :P
  • You can totally decrease the amount of salt in the dip, as it is quite salty. I think 1/4 teaspoon would be about the perfect amount. Although, it tasted really good like this too! Start with less and adjust as you go.
●●

The dip is ready for it's closeup! :)
For each serving this dip has more than 50% of your daily value of Vitamin K (most likely from all the green herbs!), about 28% of your daily value of folate, more than 36% of your daily value for manganese, 8 grams of fiber and 7 grams of protein! I love beans and greens. :) Check out more of the stats below.

Here is the full nutritional information for this dip and below is the basic nutritional information from CRON-O-Meter:

Thanks again for stopping by. I really appreciate it. I would love to hear your comments or any tips / info you have. I love hearing and learning new things! :) I hope you enjoy today's recipe and hope you have an oobular day! :P LOL! I'm cheezy... ;)

Love,
Rawnessa <3


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Monday, January 21, 2013

Black Bean Corn Chipotle Dip

Ahh... The cucumbers will help with the spiciness. :P
Hello all! I hope everyone is doing well. I have been doing great but a little sad about what happened at the restaurant where I am currently working. This past weekend, it was broken into unfortunately and has been closed down for the past two days. We're hoping everything gets up and running soon and any positive vibes are greatly appreciated. We are just glad that no one was hurt in the process and that we're all safe and sound. Thank goodness it happened after hours when no one was in the restaurant, so no one was hurt. We're hoping for the best and for a strong re-opening! I know the restaurant can make it! :)

Well, for happy news, I do have a new dip! It is smoky, spicy, and a little corny! :P I had to say it! I think I'm a little corny! The corn adds a little sweetness while the chipotle adds the spicy and smokiness. So yum! I tell you, chipotle powder has been mine and my boyfriend's new obsession. We put it in everything now and my boyfriend will take it up a notch by adding a bunch extra! He likes things spicy! :) I kept my portion a little on the milder side as the recipe shows, but the flavor was a little better with the extra chipotle! I just couldn't eat as much of it or else my mouth would hate me for it! LOL!

If you have an aversion to spiciness, I would start with even less chipotle powder than the recipe states (like about 1/8 teaspoon) and work your way up. I don't want your mouth to start hating on you! But I promise it will still be tasty. Enjoy the smoky goodness!

●●
Black Bean Corn Chipotle Dip
Yield: Approximately 2 cups (About 4, ½ cup servings)

Ingredients:
3 tablespoons sunflower seeds
1 ½ cups black beans, cooked and drained
1 ½ tablespoons lemon juice
½ teaspoon fresh minced garlic
½ teaspoon onion powder
¼ teaspoon + 1/8 teaspoon chipotle powder 
¼ teaspoon cumin
½ teaspoon salt
¼ cup water
3 tablespoons fresh minced cilantro
½ cup fresh/frozen corn kernels, lightly steamed

Directions:
Place the sunflower seeds in the food processor and process until it turns into a flour-like consistency. Add the beans, lemon juice, garlic, onion powder, chipotle powder, cumin, salt and water and process until completely smooth. Pulse in cilantro and corn just to combine (make sure the corn still stays whole). Enjoy!

Tips:
  • Feel free to add more chipotle powder for an extra added kick and extra smokiness. Mmmm... ;)
  • This may be a little salty to some so feel free to start with 1/4 teaspoon (or less if more sensitive) and increase as you go
●●

Alright, I think I need some more dip for my cucumbers. The amount of dip here was definitely gone before the cucumbers were! LOL!
This dip has got a good amount of iron, folate, protein, and fiber for one serving! Woohoo! Beans really are a girl's best friend. Chock full of awesome nutrients, if I may say! :P

Here is the full nutritional information for the dip and below is the basic nutritional information from CRON-O-Meter:

Well, thank you all for stopping by and I hope you have a great night. I will be back soon! Enjoy the dippy goodness! :)

Love,
Rawnessa <3


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Friday, January 18, 2013

Potato Whip Dip

Ahh... Gotta love a little mountain of potato goodness. :)
Hi all! I hope all is going well! Today I have a dip for you that is almost like mashed potatoes, but better! Just kidding. :P Nothing beats a bowl of steaming hot mashed taters, but this is super yummy as it is: a mix between a dip and mashed potatoes. What's great about it is that it tastes great hot, at room temperature, and cold! And it is great on top of a salad, as a small side, or just plain straight dipping in with a cucumber, flax cracker, or whatever else you have on hand. Plus, it's a super cheap dip to make when you have guests over since taters are relatively cheap (and filling :) ). So go ahead and whip up this bad boy of a dip! :P

●●

Potato Whip Dip
Yield: Approximately 2 cups (About 5 ½ cup servings)

Ingredients:
1/3 cup cashews (soaked 1 hour)
¼ cup water
1 tablespoon minced onion
1 tablespoon fresh lemon juice
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon minced garlic
2 cups chopped (1 inch cube), boiled or steamed potatoes
½ cup finely chopped kale, destemmed

Directions:
Place the cashews in the food processor and process until the cashews are almost turning into a nut butter (it will get somewhat creamy but stay a bit crumbly). Add the water, onion, lemon juice, black pepper, salt, and garlic and process until smooth. Add the potatoes and process again until smooth. Then add the kale and pulse to combine. Enjoy!

Tips:
  • Feel free to mix and match your potatoes. I used half russet potatoes and half sweet potatoes and it came out so yummy! :)
  • You can swap the kale for some spinach or any other green you have on hand. It will still taste yummers. :) I just really like the sweetness that kale can bring to the dip.
  • You can totally swap out the cashews for another creamy white nut, such as macadamias, or you can use a buttery nut like walnuts. Mmmm... the possibilities are endless! 
●●


Comfort food that is great for those cold nights. :P
This dip is full of vitamin C and K from the kale and has a good amount of copper, manganese and Vitamin B6. Woot! :P You could totally adjust the salt amounts to your taste and decrease it to reduce the sodium.

Here is the full nutritional information for the dip and below is the basic nutritional information from CRON-O-Meter:


Thank you so much for stopping by and I hope you all enjoy the dip and have an awesome evening! Feel free to comment; I would love to hear what you have to say. :) See you all soon with another recipe!

Love,
Rawnessa <3


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Tuesday, January 15, 2013

Sweet Potato Hummus

I love the color that the sweet potato gives the hummus! :P
Hi all! Hope all is well! Sorry I have been a little absent lately. I wanted to take a little computer break and boy did that feel good! I enjoy not being on the computer sometimes. I feel like I can get a bit consumed by it and to be away from it and it's grasp was quite nice, I'll say! I think you should try it sometime. ;)

Well, today I have for you a dip that I really enjoyed, even though it was a little chunky and thick. I like my chunk a munks! :) It's a rendition of the mighty and wonderful hummus. Oh how I love you! But I wanted a little change from any original hummus recipe, so I added some sweet potato. I love sweet potato or winter squash in dips because they can thin out a recipe without the need of extra fat/oil or water, which can water down flavor. And it totally boosts nutrition too! Can't beat that! They also add a level of mellow sweetness which I love in any savory food that I am eating. Gotta have some flavor balancing! :) This is the dip that was hiding behind the flax crackers and was it sure good with them! To have both of them around was really a treat since I prefer not to eat any baked or fried crackers/chips and raw crackers are just too expensive for the amount I am getting. I can eat a whole bag of those in one sitting! Hehe...

Anyhoo, here is the recipe and I hope you enjoy it!
Yummy with some pulp crackers! :)


●●
Sweet Potato Hummus
Yield: Approximately 3 cups (About 12, ½ cup servings)

Ingredients:
2 cups cooked and drained chickpeas (garbanzo beans)
2 heaping cups of 1 inch chopped sweet potato, steamed or boiled until
         soft
3 tablespoons tahini (preferabley raw)
2 tablespoons fresh lemon juice
3 tablespoons minced parsley
1 teaspoon minced garlic
¾ teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons water (or more, see tip below)


Directions:

Place the chickpeas in the food processor and process until the chickpeas are somewhat broken down. Add the cooked sweet potato, tahini, lemon juice, parsley, garlic, and salt. Start the processor and stream in the extra virgin olive oil and water. You may need to stop the processor and scrape down the sides or work the mixture in two batches to break down until somewhat smooth. It will most likely be a bit chunky (just how I like it :) ). Be patient, it will get there! Enjoy!

Tips:
  • Feel free to add more liquid (water, lemon juice, or sweet potato boiling water) to make the dip a little smoother, but make sure to adjust the flavors after doing so. No one likes a watered down dip! :P
  • You can swap the parsley out with cilantro and it will bring a different flavor, but an awesome one at that. Love my cilantro. :)
  • If you like some cumin in your hummus, feel free to add some. Cumin, chickpeas, and sweet potatoes are a match made in heaven. :) I would start with about ½ teaspoon and work your way up. 
●●

This dip is packed full of manganese, Vitamin A, and fiber. Yummo! Check out its other stats below.  

Here is the full nutritional information for the dip and below is the basic nutritional information from CRON-O-Meter:

Thank you all for stopping by and I hope you enjoy the recipe! I would love to hear your thoughts! :) 

Love,
Rawnessa <3


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Wednesday, January 9, 2013

Juice Pulp Crackers

Pulp crackers may not look so pretty, but they add some awesome crunch to any dish and are great dippers.
Hi all! I hope everyone is having an awesome day. I know I have been enjoying the pulp crackers that I made this week and that will be the recipe that will be featured today. It's not a dip but it is a great tool for dipping up some yummer dips! :P And plus it's a great way to use up all that juice pulp that seems to accumulate at an alarming rate in the fridge. If you're an avid juicer, you know what I mean. I sometimes just don't have the heart to throw out such useful fiber. It can be used in so many ways, such as in crackers like these, you could make pulp cookies, breads, bars, veggie burgers, and the list goes on and on. It's also great in compost if you happen to have a garden or a friend who has one. I always love giving back to the earth. :)

While I was taking classes at the Living Light Culinary Institute, I would accumulate so much pulp from making juice every morning at the inn that I was staying at that I had to do something with it. Along came my best friend (the dehydrator) and I made flax crackers almost every other day. All the inn-mates knew that when I was in the kitchen, I was making flax crackers or my other favorite food: pesto. LOL! And my roommate and I would eat them up like no tomorrow! However, I wouldn't recommend eating so many flax crackers (as I did :P ) as they are dehydrated and require your body to pull on it's water reserves to break down and absorb the cracker's nutrients, but they are such a great transitional tool for someone going on a raw foods diet and are just plain good on their own! They add that needed dry crunch, which is sometimes lacking in a raw food diet (there is definitely plenty of juicy carrot and cucumber crunch in raw food, but sometimes you just want some of that crispy toasty kind of crunch. You know what I mean? ;) ). 

This recipe is really versatile and please feel free to add or exchange different spices for your own favorite flavors. I happen to really enjoy anything with chili powder, so I usually add it in. I hope you enjoy it and get to use up your pulp!

You gotta have some dip with the crackers! This new dip recipe in the background  is coming soon! :P

●●

Juice Pulp Crackers:
Yield: Approximately 2, 14" x 14" trays worth of crackers


Ingredients:
3 ½ cups packed juice pulp (I had apple, kale, carrot, ginger, and garlic
         pulp, but feel free to use other pulp, see tips below)
1 teaspoon salt
1 teaspoon chili powder spice mix
½ teaspoon onion powder
1 teaspoon coconut vinegar (or apple cider vinegar or lemon juice)
¼ cup water (more or less depending on how wet your pulp is)
1 cup ground flax seed

Directions:
Place the pulp, salt, chili powder, onion powder, vinegar, and water in a large bowl and mix with clean hands to combine and evenly distribute the ingredients. Add the ground flax seed and mix until the flax seed is even distributed over the whole mixture and it is all completely combined. The mixture should not be too dry but it should not be soupy. It will feel like moist sticky pulpy dough.

Spread half the mixture onto a nonstick dehydrator liner sheet and spread evenly across so that the mixture is about ¼ inch thick all over. Repeat with the rest of the mixture on another nonstick dehydrator liner sheet. Score the mixture into desired cracker shapes (I did rectangular shapes) and place the liners on respective mesh screens and place in dehydrator.

Turn the dehydrator on to 135 degrees and dehydrate for 1 to 2 hours. Then turn down the dehydrator and dehydrate for about 10 to 12 hours more or until completely crisp, flipping the crackers onto the mesh screen when the edges start to dry and the nonstick liner can easily peel off (I did this at the 4 hour mark). Snap at their score marks to break them into your cracker shapes and let cool. Enjoy!

Tips:

  • Do not use juice pulp that was juiced with the rind of any citrus juice! It will give your crackers a bitter  aftertaste. No bueno! Trust me, I have learned from experience!
  • Make sure to grind the flax seeds fresh and try not to buy pre-packaged ground flax. I find that the pre-packaged ground flax starts to turn bitter after a while because the oils from the flax are starting to get rancid.

Notes:
  • My flax crackers come out different every time because of the different pulp that I use but that's what makes it fun! Feel free to change the flavors and mix it up! Add some chopped fresh rosemary or make a black pepper spiced cracker. Be creative and have fun! :)
  • If you don't have a dehydrator, you could bake these crackers in the oven at around 200 degrees and bake on parchment for about 25 minutes (more or less depending on humidity, elevation, etc) flipping once during the time. The flavor won't be as strong and it won't be raw but it is way better than store bought crackers that are heated to really high temperatures where the risk of carcinogenic components in the food is exponentially higher (i.e. acrylamide).
●●

Crackers fresh out of the dehydrator!
Unfortunately, I couldn't find a reliable source of the nutritional value of juice pulp, and since every juicer is different with some leaving drier pulp than others, it's very hard to calculate. So,I do not have the nutrition facts for this recipe. Sorry about that! :( But I do know that they are fiber-licious and yummers! 

I hope you enjoy the yumminess and I appreciate you stopping by. Take care!! :)

Love,
Rawnessa <3


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