I know it's difficult to believe, but these crackers are made from cauliflower! They are made from a combination of cauliflower and seeds, and they're egg- and gluten-free, as well as delicious and very versatile. These crackers are a bit salty, with a mild lemony taste courtesy of a lemon and its zest.
To make these spotty crackers we mixed processed raw cauliflower (which as its name indicates it's a flower), together with sesame seeds and buckwheat, an ingredient commonly found in raw food diet recipes, that isn't a grain or a cereal or wheat (despite its name). Buckwheat comes from the seeds of a flowering plant and for this recipe it acts as a vegan binding agent, and it adds a strong nutty, toasted scent to the crackers, together with 21 amino acids! You could make the crackers in the oven, grill or dehydrator, and munch them away topped by your favorite dip, or vegetables.
1. Gather the ingredients
- 1/2 medium cauliflower
- 3 tbsp of buckwheat groats
- 5 tbsp of flax
- 3 tbsp of olive oil
- 1 tbsp of lemon juice
- a pinch of lemon zest
- 1 tsp of sea salt
- 1/4 cup of water
- 3 tbsp of sesame seeds (black or white)
2. Soak the buckwheat
Soak the buckwheat groats (toasted or raw) in water for about an hour. Drain and rinse.
3. Make the flax flour
Process the dry flax seeds in a high-speed food processor until they break into small bits or powder.
4. Process the cauliflower
Wash first, chop roughly and process the cauliflower in a food processor to break it into small bits.
5. Make the mix
In a large bowl, combine first the buckwheat groats, processed cauliflower and flax flour, mix together and then add the olive oil, lemon juice, lemon zest, salt and water. Mix thoroughly.
6. Shape the crackers
Use a tablespoon or a scoop to get a chunk of the cracker mix, compress it in the palm of your hand and shape with your fingers. Place in baking tray or dehydrator (if you have one and want them raw).
Flatten each cracker with the bottom of a glass keeping a bowl of water aside so you can clean the flattening tool so the mix won’t stick to the bottom. Bake (or grill) until golden, for about 8 minutes at 400°F. Sprinkle extra sesame seeds on top and a pinch of marine salt. Eat with hummus, guacamole or broken up like croutons on top of a salad.
Photos © Ana Lisa Alperovich for Inhabitots