Cauliflower? You bet you scratching your head on this one huh? I have used cauliflower as a rice substitute so why is it I never thought of using it in a cracker recipe?! I had to laugh because I ran to the store to pick us some cauliflower and when I arrived I headed straight for the produce department.
I spied the cauliflower, bagged it and put it in my cart and continued my shopping. Then I realized that I had grabbed a purple cauliflower! lol I was so focused on just getting it that my brain didn’t even think about the color.
Besides the common white variety, cauliflower is occasionally found in green and a vibrant purple color that turns pale purple during cooking. Flavor wise you would fine using any color, visually, well it would sure make for an interesting looking cracker now wouldn’t it?! haha
Be sure to choose a firm, compact, heavy head with no signs of brown specks, which form as cauliflower ages. Store in a plastic bag with holes poked in it for up to two days. Wash cauliflower well just before using. Cut into florets by pulling away the leaves and cutting around the core on the underside. Separate the florets by cutting them apart from the inside of the cauliflower. The green leaves at the base are edible, but have a stronger flavor than the florets. Adding a tablespoon of lemon juice will help to retain the color.
Buckwheat, which is commonly found in raw food diet recipes, has a slightly deceptive name that can easily cause confusion. Buckwheat is not wheat, nor is it related to wheat. It is not a grain nor a cereal and is gluten-free. So where does it come from? Buckwheat is derived from the seeds of a flowering plant. Buckwheat is a good binding agent, and when soaked becomes very gelatinous. Soaking, rinsing, and re-drying produces a crunchy buckwheat treat that can be eaten alone or added into other recipes. Buckwheat can be safely eaten by people who have celiac disease as it does not contain gluten. But be sure to know the source if you indeed have celiac. You want to make sure that the buckwheat isn’t contaminated in the processing plant. (see below) Buckwheat can be a good substitute for wheat, oats, rye and barley in a gluten-free diet.
Raw Buckwheat and Kasha – do you know the difference?
Toasted buckwheat is used to make traditional dishes in several different cultures. Generally toasted buckwheat is referred to as kasha. If you are looking for raw buckwheat groats, you’ll want to avoid kasha. You can always tell by the color and the aroma. Kasha is a much darker reddish-brown color and has a strong nutty, toasted scent to it. Raw buckwheat groats are light brown or green and don’t have much of an aroma at all.
Recipe from Living Light Student Handbook
Yields 64 crackers (1 Tbsp cookie scoop)
- 4 cups cauliflower florets, chopped
- 1 cup buckwheat groats, soaked, drained, rinsed (see below) – expands to about 2 cups
- 1 cup golden flax meal
- 1 Tbsp cold-pressed olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp Himalayan pink salt
- 1/2 cup water
- 3 Tbsp black sesame seeds
- 3 (additional) Tbsp black and white mixed sesame seeds – for topping
- Buckwheat Groats need to be soaked for about 60 minutes, drained and rinsed. We are not taking them to the level of sprouting them with tails in this recipe.
- Place the cauliflower in the food processor and blend for about 10 seconds, just enough to break it down to make more room in the bowl for the remaining ingredients.
- Add in the buckwheat and give it a few pulses to start the blending process.
- Add in the flax meal and give a few additional pulses. By doing this after adding in the bulk ingredients, it will assure that everything gets well incorporated.
- Now add the olive oil, lemon, salt and water. Process for about 15 seconds. Add the sesame seeds and pulse together.
- Using a 1 Tbsp cookie scoop, place the batter on the teflex sheet that comes with the dehydrator. If you don’t have those, you can use parchment paper (I don’t recommend wax paper because the batter will stick).
- Flatten each “ball” with an item that has a flat bottom (I used a beaker). Have a bowl of water set aside so you can dip your flattening tool in it between each flattening process. This way the cracker won’t stick.
- Sprinkle extra sesame seeds on top and with a light hand, press down on each one just to embed the seeds.
- Option: You can also just spread the batter out on the teflex sheet and score it into cracker shapes.
- Dehydrate at 145 degrees (F) for 1 hour then reduce to 115 degrees (F) for two hours; flip and place on mesh screen with a 2nd screen on top to prevent curling; dehydrate for 5-6 more hours until crisp but not brittle.
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
This is my 1 Tbsp sized cookie scoop. This volume makes a perfect cracker size.
Here I am flattening each cracker. I used a beaker because it has a flat bottom and is the perfect size which gives me uniform sizes.
Don’t forget to wet the bottom of your flattening device that you use. This prevents the dough from sticking.
Sprinkle extra sesame seeds on top. You could also sprinkle flax seeds on it as well since that is part of the ingredient profile already.
Gently press the seeds down a bit. It’s a fast and quick motion.
You can contact these companies for information to help you decided whether you want to add buckwheat to your gluten-free diet.
- Arrowhead Mills, POB 2059, Hereford, TX 79065. Or call 806-364-0730.
- The Birkett Mills, POB 440, Penn Yan, NY 14527. Or call 315-536-3311
- Bouchard Family Farms, RR2, Box 2690, West Kent, ME 800-239-3237
- Minn-Dak Growers, Hwy 81 N, POB 13276, Grand Forks, ND 58208. Or call 701-746-7453 New York, NY