These crackers pair the mellow sweetness of sweet potato with the warm spices of autumn, for a snack that makes a change from shop-bought crackers. Soaked buckwheat gives them body, pumpkin seeds bring the crunch, and slow drying at a low temperature does the rest. Dip them into a sauce or nibble them just as they are: they keep for several days in an airtight container.
Raw sweet potato, buckwheat and pumpkin seed crackers
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Ingredients
- 240 g hulled buckwheat, soaked overnight and drained
- 150 g sweet potato pulp
- 30 g freshly ground flaxseed
- 120 ml honey
- 1 tablespoon pumpkin pie spice, or cinnamon
- 1 teaspoon sea salt
- 70 g pumpkin seeds, soaked overnight and drained
Method
- Blend the buckwheat, sweet potato pulp, ground flaxseed, honey, spices and salt in the food processor until you get a smooth dough.
- Fold in the pumpkin seeds with a spatula, taste and adjust the salt or sweetness.
- Using an offset spatula, spread about 180 g of dough in a thin layer on a non-stick dehydrator sheet.
- Score the crackers with a knife.
- Repeat until all the dough is used up.
- Dehydrate for 45 minutes at 63 °C, then lower to 46 °C and continue for about 8 hours, until the crackers are crisp.
- Halfway through, flip them directly onto the mesh tray and remove the non-stick sheet: they will dry faster.
Tip
No dehydrator? An oven set to its lowest temperature, with the door slightly open, can come close, although the texture will be a little less crunchy. To get the pulp, finely grate raw sweet potato or use the pulp left over from making juice.
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FAQ: your questions about raw sweet potato crackers
What are crackers?
They are thin, crisp dry biscuits of English-speaking origin, usually savoury and baked in the oven. In raw food, they are made from a dough of seeds and vegetables spread thinly and then slowly dehydrated. These ones combine soaked buckwheat, sweet potato, flaxseed and pumpkin seeds, with a sweet touch of honey and spices.
Can buckwheat be eaten raw?
Yes, as long as you use hulled, untoasted buckwheat, which is pale in colour, and not brown kasha, which has already been roasted. Soak it overnight, then rinse it well: it swells, softens and releases a mucilage that is best rinsed away. It then blends easily and gives body to the dough of these crackers.
Can you eat uncooked sweet potato?
Yes, unlike ordinary potatoes, sweet potatoes can be eaten raw. The flesh is firm, a little like carrot, with a mild, slightly sweet flavour. Grate it finely or blend it into a pulp, as in this recipe, where it is then dehydrated at a low temperature with the buckwheat and seeds.
Should pumpkin seeds be eaten raw or cooked?
Both work: toasted, they take on a roasted flavour and become very crunchy, while raw, they keep a milder, greener taste. In raw food, they are soaked overnight, rinsed, then added whole to the dough. Dehydrating them brings back all their crunch, with no need for the oven.
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