Daphne Tsatsou is such a sweet girl. I attended her worshop on raw food on the post conference day.
It was such a peaceful & harmonious atmosphere during this workshop on raw food (I am crazy about it). We were chating, exchanging tips and so much more all together : it was super interacting !
Sharing recipes, tips and much more.
They shared their personal stories, why and how they found raw food; they were talking about countless benefits and potentials to release, in seeds, fruits… and ourselves!
Flaxseeds are a must in a healthy diet, sohere is a recipe of raw flaxseed crackers.
Raw crackers made from flaxseed, topped with chia seed. The ultimate healthy choice for lunch or breakfast. These raw flaxseed crackers are low carb, gluten free and a rich source of omega 3, manganese, vitamin B6, thiamin, calcium, magnesium and much more.
- * 2 cups ground flaxseeds (soaked overnight in 2 cups of water)
- * 1 tsp organic Celtic seasalt (which has great nutritional value)
- * 2/3 cup black chiaseeds (or white if preferred)
- * Optional: 2/3 cup sunflowerseeds
- * Preheat the oven at 40°C/100°F
- * Roll out a a sheet of baking paper on a baking sheet.
- * Get your overnight soaked flaxseeds out of the fridge. You’ll see they have excreted a kind of gel, which is perfect to glue together the seeds.
- * Mix in the Celtic seasalt and optional the sunflowerseeds.
- * Spread the butter in a thin, even layer on your baking sheet. It is best to use a wet spoon or spatula to do this, but you can also use your hands. Be careful not too spread the butter out too much, as this will result in unwanted gaps in the butter.
- * Sprinkle the chiaseeds on top and press them a little bit into the spreaded butter.
- * Carve lines in the butter. This will be the breakpoints when your huge cracker is done, to make 12 small crackers.
- * Shove the sheet in the oven and bake (or actually: dehydrate) for 1:00 hour.
- * After one hour, check with your fingers if the top is dry. If this is the case, turn the cracker and bake/dehydrate for another hour. Otherwise, continue baking and check every 5 minutes if the top is dry and than turn.
- * When the crackers are done (the other side should be dry too), get them out of the oven to cool down. When they have completely cooled down, you can break the cracker on the breaking lines into smaller crackers.
- * Using an oven when prepping rawfood? Well yes! The trick is to stay beneath temperatures of 48°C/118°F. This means you’re actually not baking, but dehydrating your food.
- * Experiment by adding dried, soaked fruits to the butter, chopped almonds, a little bit of home made tomato sauce, pesto etc.
- * You can also break the crackers into smaller chips as a small, healthy on-the-go bite.
- Spread out the butter in a thicker layer and your crackers will be more like a gluten free bread.
- The possibilities are limitless! Enjoy!