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Multi-Seeded Crackers

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raw vegan grain free Multi-Seeded Crackers served with raw brie cheeseIngredients:

1 (12 x 12″) tray

Preparation:

Cracker dough:

  1. After soaking the seeds, drain and rinse them.  If you already have seeds that are in the pantry that has been soaked and dehydrated, you can use those without re-soaking them.
  2. In a medium-sized mixing bowl, combine the sesame seeds, sunflower seeds, flax and chia seeds, cinnamon, and salt.  Stir together, making sure the seasoning is well incorporated.
  3. Add the minced raisins.  With clean hands, run your fingers through the mixture, breaking apart any clumps of raisins.  This process will coat the raisins keeping them separate.
  4. Add the water and coconut aminos, mix well.
    • Coconut aminos is a soy sauce substitute so feel free to use any type that you have or like; Braggs aminos, Tamari, etc.
  5. Set aside for 30 minutes.  This will give the flax and chia seeds time to work their thickening magic.

Dehydrator, raw version:

  1. Spread the batter 1/4″ thick on the non-stick sheets that come with the dehydrator.
    • You can use parchment paper but not wax… wax sticks.
  2. Score the crackers to the size and shape that you want.  I like to use a long metal ruler for this.
  3. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F).  After about 2 hours, flip the crackers over onto the mesh sheet and gently peel the non-stick sheet off.  Continue to dehydrate for 8-10 hours or until dry.
    • Tip to flip – Set the dehydrator tray in front of you.  Place a mesh sheet on top of the crackers, followed by another dehydrator frame.  The crackers are now sandwiched between two trays.  Pinch the edges together and flip over.  Remove the tray and non-stick sheet.  Easy peasy.
  4. Store in an airtight container for 1-2 weeks.  Freeze for up to 3 months.

Baked, cooked version:

  1. Prep the cracker batter as instructed above.
  2. Preheat the oven to 350 degrees (F).
  3. Line a cookie sheet with parchment paper.
  4. Spread the batter on the parchment paper to 1/4″ thick.
    • If you want to make circular crackers, bake them for 45 minutes, flipping every 15 minutes.
  5. Slide into the oven, center rack, and bake for about 55 minutes or until done.
  6. Halfway through the cooking time, flip the cracker onto the baking pan, and remove the parchment paper.
  7. Allow the crackers to cool.  Cut to the desired size. Store in an airtight container for 1-2 weeks.  Freeze for up to 3 months.

Culinary Explanations:

Let the fun begin!

mixing all the ingredients together to make raw vegan grain free Multi-Seeded Crackers

Hand-mix together so the raisins get a good powder-coating.

mixing all the ingredients together to make raw vegan grain free Multi-Seeded Crackers in a glass bowl

 

Add the water and coconut aminos.

mixing all the ingredients together to make raw vegan grain free Multi-Seeded Crackers on a wooden table

Here is the batter, hanging out, waiting on the flax & chia seeds to thicken.

letting the batter thicken before making the raw vegan grain free Multi-Seeded Crackers

Preparing the batter for baking.

rolling the cracker batter out for making the raw vegan grain free Multi-Seeded Crackers

Slide into the oven for about 55 minutes.

baking option for r the raw vegan grain free Multi-Seeded Crackers

Cut into desired shapes and sizes.

baking option for r the raw vegan grain free Multi-Seeded Crackers displayed on a wooden table

These crackers are heading to the dehydrator.

side view or dehydrating the raw vegan grain free Multi-Seeded Crackers

raw vegan grain free Multi-Seeded Crackers served with raw cheese

 

Bob required more crackers.  This time I made them into circles.

raw vegan grain free Multi-Seeded Crackers made in round cracker form

I flattened the crackers with a metal measuring cup.

measuring out the dough to make raw vegan grain free Multi-Seeded Crackers made in round cracker form

close up of raw vegan grain free Multi-Seeded Crackers made in round cracker form

19 thoughts on “Multi-Seeded Crackers

  1. Kim says:

    These look amazing. Just started the sesame seeds soaking. I already have soaked sunflower seeds and I think I’ll throw in some pumpkin seeds, too. Looking forward to having these by morning. Yum! Thanks so much for sharing your wonderful recipes. They always turn out to be delicious!

    • amie-sue says:

      Thank you Kim. You are so sweet and such an encourager to me. I hope you enjoy these crackers. Please report back if you would. You know I love to hear from you and those who try the recipes. Have a blessed weekend, amie sue

  2. Renee de Abreu says:

    Great looking recipe! Especially, since I love crackers. Curious about why coconut skin is. I have Braggs and the ingredients one can purchase is so long. Don’t get me wrong I would love them all. Finding that I need a small chest freezer now.

  3. Angie says:

    “seek and find” (or something like that … lol) … honestly, I have been trying to figure out how to add chia seeds and flax seeds to my evening routine (to help with sleep) … now I know :) Thank YOU, with ALL my heart, Amie Sue

  4. Suzanne Garceau says:

    Don’t know this product…Is the raw coconut aminos thicker than Bragg’s? Wondering why you use it instead of other Soy replacement?

    • amie-sue says:

      Hello Suzanne,

      I find all soy substitutes are the same in thickness. I use many different ones throughout my site. It often just depends on what I have on hand. amie sue

  5. p says:

    Question? What you would suggest to top the cracker?
    What is in the photo ?

    • amie-sue says:

      Hello P. I have the link to the recipe of the Raw “Brie” Cashew Cheese with Rind that I used with this cracker as a topping. Just about any spread or cheese would taste great with it. Enjoy! amie sue

  6. Cyril Wheat says:

    This is an excellent recipe. It states do not use wax paper as it sticks. Of course I know better and used wax paper. Guess what? It sticks. Next batch will be better. Another excellent recipe, thanks.

    • amie-sue says:

      Yep, wax paper sticks. Sorry you had to deal with that mess. Let me know how the next batch goes. Blessings Cyril. amie sue

  7. Kim says:

    They turned out beautifully. I used pumpkin seeds in place of half of the sunflower seeds. Didn’t have very many black sesame seeds, so I used mostly white. I added a tad more cinnamon, but I think I’d add a bit more next time just to see what they’d be like. As is, I don’t really taste any cinnamon. I love the slight sweetness of these crackers, which is what appealed to me about the recipe. The raisins and cinnamon give just the right hint of sweetness. These are crispy and satisfying, and yummy with cashew cheese. A bit addictive straight from the dehydrator, too!

    • amie-sue says:

      Good afternoon Kim.

      Thank you so much for sharing your experience with me/us. I am happy to hear that you are enjoying them. I appreciate your time in letting me know. Have a great day! amie sue

  8. […] Detailed recipe and credit – nouveauraw.com […]

  9. Sandie says:

    Hi Amie-sue, i love these crackers but I would prefer without the raisins (just my own personal tastes). I imagined a fully savory cracker and would love to make again without the sweetness. Can you suggest something to add instead? Would a mashed vegetable work? I’m not strictly raw so a cooked mashed veg … something to blend and not take away the gorgeous sesame/seeds tastes.
    These are so crisp and can get a really good shape with them.
    Thanks as always for sharing.

    • amie-sue says:

      Good day Sandie,

      You can just omit the raisins and all should be fine. If you want the added nutrient boost of adding some mashed-up veggies… I say go for it. :) Just watch the flavor profile of the veggie you decide on. Some can be bitter (cauliflower for ext.). I am happy to hear that you are enjoying the recipes. I appreciate your comments. blessings, amie sue

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