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Raw Almond Thin Crackers

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raw-almond-thins1This cracker is a simple recipe as well as simple in taste.  I love for my crackers to pack a punch in flavor but sometimes I want a cracker that is just really is a vehicle for other flavorful spreads or dips.  I liken it to a saltine cracker.  It doesn’t taste like one but a saltine is plain cracker that doesn’t lend much flavor and pairs beautifully with any topping.  This recipes does just that.

The binder in this recipe is the ground flax.  Once water is added it starts to thicken and almost has an elastic feel to it as you start to spread it around the dehydrator tray.  This is normal.

Ingredients:

  • 1 cup raw almonds, soaked and dehydrated
  • 1 cup ground flax seeds
  • 2 cups water
  • 1/2-1 tsp almond extract
  • 1/4 tsp sea salt
  • Finishing salt for top


Preparation:

  1. In the food processor, fitted with the “S” blade,  grind almonds, salt until fine.
  2. Add flax seeds and pulse together.
  3. Add water and extract.  Process until well mixed.  It will seem very thin at first.  Let it rest for 15+ minutes.  This will give the flax time to thicken.
  4. Spread on the teflex dehydrator sheets and sprinkle with a coarse finishing salt.
  5. Dehydrate at 145 degrees for 1 hour and then reduce temperature to 115 degrees (F) for about 8 hrs.  Flip after 3-4 hours.  At this point, score the crackers into desired shapes and sizes.  Continue dehydrating until crisp.
  6. Stores well for 2 weeks-1 month in an air tight container.

raw-almond-thins2

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16 thoughts on “Raw Almond Thin Crackers

  1. Alta says:

    did you soak the almonds and flax seeds first? if so, how long?

    • amie-sue says:

      Hi Alta,

      Thank you for the great questions. It really helps me to fine tune how I type out my recipes. :) I updated this recipe, adding in the answers to your questions. With this recipe you could handle the flax in several ways. If you soak them, they will create a beautiful gel around them which works great as a binder, but the seeds won’t blend up in your food processor. Those slippery guys will just dance around the “S” blade. :) You could grind them to a fine powder (unsoaked). This would give your bread / crackers a smoother look (unseeded look if that makes sense). Blended flax seeds can make your batter sticky so you might need to adjust the amount of water.

      If you have any more questions just let me know. amie sue

  2. Michele-Ann says:

    Hi Amie Sue, How are you. I absolutely love your website. I have a question about the amount of salt, approximately how much salt do you put in this recipe, I am new to dehydrating and have a problem with the amount of salt to use.

    Thanks,
    Michele

    • amie-sue says:

      Hello Michele-Ann,

      Start with 1/4 tsp. You can always add a bit more if the batter doesn’t seem salty enough for a cracker. Or make with the 1/4 tsp, dehydrate them and if they need more salt…. spritz the top of the crackers with water and sprinkle salt on top, dehydrate for another hour. Easy trick to adding salt. I hope this helped. Have a great day. amie sue

  3. Lyn L. (mom of many) :] says:

    Good Morning Amie Sue( Again), :]
    Two more questions- please:
    1. Gene (my husband) is allergic to (on his allergy chart these he has to avoided- almonds,peanuts, walnuts, brazil nuts, cashews, macadamia nuts, pistachio’s.

    Then he has to rotate these nuts- pecans, sesame seed, sunflower seed, coconut, filbert. I think that leaves me pine nuts :] , what would you suggest for a replacement for this recipe?

    2. Do you know of other nuts that I could use in recipes?

    3. (Sorry, I thought of one more ?), :] I looked under your sauces section , but couldn’t find the recipe for the raw “cheese” sauce . This looks yummy ( but what doesn’t that you make :] ), and if you couldn’t stop eating it, I would LOVE to be able to make it too !!! Thank you again for answering all of our questions – Lyn

    • amie-sue says:

      Good evening Lyn :)

      I am going to tackle your questions, I hope I can help :)

      Q ~ Gene (my husband) is allergic to (on his allergy chart these he has to avoided- almonds,peanuts, walnuts, brazil nuts, cashews, macadamia nuts, pistachio’s. Then he has to rotate these nuts- pecans, sesame seed, sunflower seed, coconut, filbert. I think that leaves me pine nuts :] , what would you suggest for a replacement for this recipe?

      A ~ You can easily use pecans, sunflower seeds or filberts for this recipe. Use the same quantity. You could even do a mix, 1/2 pecans, 1/2 filberts. Yum! Each different nut or seed will just give it a new flavor. And since he has to route the ones he can eat… that would be perfect. :) This recipe was made for him! I am not a huge fan of pine nuts, but I am sure they would be good to. I just eat them in small doses occasionally.

      Q ~ Do you know of other nuts that I could use in recipes?
      A ~ Hmmmm, here a list of nuts… lol Did I forget any? :) Many he can’t have and many may not be available in the US. Shew! You about covered the basic nuts that are consumed the most. Are you asking which can be used in any recipe? That I can’t give a direct answer because it would depend on the recipe… but as a general rule, nuts and seeds are pretty easy to swap out.

      Nuts:

      Almond
      Australian Nut
      Beech
      Black Walnut
      Blanched Almond
      Brazil Nut
      Butternut
      Candle Nut
      Candlenut
      Cashew
      Chestnuts
      Chinese Almond
      Chinese Chestnut
      Chinkapin
      Chufa Nut
      Cobnut
      Colocynth
      Country Walnut
      Cream Nut
      Cucurbita Ficifolia
      Earth Almond
      Earth Nut
      English Walnuts
      Filbert
      Florida Almond
      Gevuina Avellana
      Gingko Nut
      Hazelnut
      Heartnut
      Hickory Nut
      Horned Water Chestnut
      Indian Beech
      Indian Nut
      Japanese Walnut
      Java Almond
      Jesuit Nut
      Juniper Berry
      Kluwak Nuts
      Kola Nut
      Macadamia
      Malabar Chestnut
      Mamoncillo
      Maya Nut
      Mongongo
      Oak Acorns
      Ogbono Nut
      Para Nut
      Paradise Nut
      Pecan
      Persian Walnuts
      Pili Nut
      Pine Nut
      Pine Nut
      Pinyon
      Pistachio Nut
      Pistacia
      Polynesian Chestnut
      Queensland Nut
      Royal Walnuts
      Rush Nut
      Sapucaya Nut
      Sapucia Nut
      Shagbark Hickory
      Sliced Almonds
      Slivered Almond
      Sweet Almond
      Sweet Chestnut
      Terminalia Catappa
      Tiger Nut
      Walnut
      Water Caltrop
      White Nut
      White Walnut

      Q ~ (Sorry, I thought of one more ?), :] I looked under your sauces section , but couldn’t find the recipe for the raw “cheese” sauce .

      A ~ I have many nut and seed cheese recipes… you were just in the wrong section. Check them out here. http://nouveauraw.com/raw-recipies/spreads-cheeses/

      Have a blessed weekend Lyn! amie sue

      • Lyn L. (mom of many) :] says:

        Wow!!!!! Who would guess at all the abundance we have in the nut world!!! You are so sweet to stay up late and email me back all the answers – Thank you ALOT :] Lyn

  4. Lyn L. (mom of many) :] says:

    Hi Amie Sue,
    Sorry -one more question,(now I know how my little kids feel, they have 50 million questions too)! :] Have I missed any past recipes that you might have taken off? Just wondering how long you leave them on, I remember you started this site to store your recipes. I am so very, very grateful that you are sharing your gift with all of us. I just don’t want to miss one recipe, I am just SO EXCITED !!! I spent a couple of hours last night ,getting rid of some of my “cooking books”. I love this new way of eating and am so excited to learn from you !!! Thank you again, :] Have a GREAT LABOR DAY WEEKEND!!! Lyn :]

    • amie-sue says:

      No worries Lyn… I know what it is to have tons of recipes when learning a new way of “cooking”. :) I haven’t removed any recipes and once I post them, they were here till… well they will live out longer than I will. haha I have over 600 recipes so you shouldn’t get bored. I know I don’t. hehe

      I am so glad that you are inspired by my site. Have a blessed holiday weekend too! amie sue

      • Lyn L. (mom of many) :] says:

        Hi Amie Sue,
        Well kick Betty Crocker to the curb, (since she is not a real person anyway – :] ). You are the new standard for “cooking” (not that “her cooking” could even rank in taste,texture,presentation or nutrition). Your recipes will out live you, but your name is attached to each one!!! Thank you again ( I am really grateful)!!!! Hugs to you and Bob, Lyn :]

        • amie-sue says:

          lol Lyn…. You are so sweet and hoot to boot. It is a joy having you “here”! It sounds like you are having a lot fun and that just tickles me pink. Have a blessed evening, amie sue (hugs)

  5. Carolyn says:

    Hi Annie,

    Besides your yummy recipes, I find many of the questions, shared experiences, and your replies to be very helpful. Is there some way that I can also print those comments when I print a recipe?

    • amie-sue says:

      Hi Carolyn,

      The print option doesn’t include printing out the comments. I guess you could always do a print screen for those, but I realize that isn’t as neat and tidy. Sorry. Have a great evening, amie sue

  6. Leauna says:

    Amie-Sue, do these crackers have a strong flax taste? I am not real crazy about flax crackers however i love almonds. If they have a strong flax taste what can i do to tone it down? Thanks and i love you site

    • amie-sue says:

      Not that I recall Leauna. It has been a while since I last made that recipe. It is a very neutral flavored cracker so if you worry about the flax shining through you could also spice it with any flavoring you enjoy. Like adding Italian seasoning or such. I hope this helps. Have a great dat, amie sue

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