Category Archives: Extras

Pete Evan’s Flaxseed Crackers

Pete Evan’s Flaxseed Crackers

Pete Evans Crackers








For the crackers

1 cup  golden and/or brown flaxseeds

½ cup total mixed seeds, such as pumpkin, sunflower, sesame

1 tsp. cumin seeds or fennel seeds

½ tsp. fine sea salt; more as needed

Make the crackers

Put the flaxseeds in a medium bowl and pour in enough water to just cover them. Put the mixed seeds in another medium bowl and pour in enough water to just cover them. Let the seeds soak at room temperature until the flaxseed water appears gelatinous, 8 to 16 hours.

Drain and rinse the mixed seeds and add to the flaxseeds and their liquid. Mix well and drain the entire mixture again, without rinsing, to remove any excess liquid. Transfer the seed mixture back to a bowl and stir in the cumin seeds and salt.

Position a rack in the center of the oven and heat the oven to 90deg C. Line a large rimmed baking sheet with a silicone baking mat (parchment and waxed paper will not work here).

With a silicone spatula, thinly spread the seed mixture to the edges of the mat. Bake, flipping the cracker sheet halfway through, until the center feels dry to the touch, 4 to 4½ hours. Remove from the oven and sprinkle with more salt to taste while still warm. When cool, break the cracker sheet into uneven pieces and set aside or store in an airtight container for up to 5 days.The crackers can also be placed on trays with baking paper in a dehydrator  for approx. 18hrs or until crisp.

Almond Biscuits

Almond Biscuits

Almond Biscuits

2 tablesps coconut oil, butter or ghee

2-3 tablesps water

2 cups ground almonds

Mix the ingredients well. Roll out thinly on a board, sprinkled with some ground nuts. Cut into squares. Sprinkle with coarse seasalt, poppy, caraway or sesame seeds on top.

Bake in oven on baking paper at 150deg C for 20-30 mins or light golden brown.

This recipe I found in the GAPS cookbook .( Dr Natasha Campbell McBride) It Is super quick and easy, and topped with a delicious wild herb spread I found at the health food shop (Waiheke Island Herb Spread) is a very tasty addition.

Try using different nuts, hazel or walnuts and instead of water you could try almond milk to mix.  Improvise, the combinations are endless.

Gluten and dairy free.

Raw Crackers with Hummus

I have found a wonderful recipe for making super healthy crackers .  I use a Sedona dehydrator and think it is fantastic but you can use any dehydrator or a fan oven.  I have added a ‘skin food’ twist to the recipe by popping in some Bestow Beauty Powder.  I have topped them with some homemade hummus that contains tahini.  Tahini is full of sesame seeds, which are rich in calcium and we all need loads of this important mineral!Dehydrated Crackers with Hummus

Raw Cracker Recipe

2 cups of flax seeds ( golden and brown) soaked in 3 cups  cold water over night

2 organic carrots, scrubbed and roughly chopped

1/2 cup  sunflower seeds, soaked over night,drained

1/2 cup pumpkin seeds, soaked over night, drained

1/4 cup sesame seeds

1 large red capsicum

2 courgettes

1 tbsp unpasteurized white miso, optional

A splash or two of tamari or coconut aminos

1-2 cloves crushed garlic

Herbs – parsley, basil, oregano

1 tbsp of Bestow Beauty Powder

1 tbsp of chopped sundried tomatoes

1 tsp Himalayan salt

½ to 1 cup water

Place all ingredients into a food processor starting with 1/2 cup of water and blend into a smooth paste or as desired.  If it is too thick add more water until it is easy to thinly spread.

Divide the mixture between 4 baking trays on parchment  baking paper and spread until ¼ inch thick.  Lightly score the mixture into cracker sizes. Repeat this process with the remaining mixture.

Dehydrate in a fan oven at 45 – 50 degrees celcius for 8 to 18 hours  or use a dehydrator and dehydrate 48deg C for 24 hours until crisp.