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Sweet Chia Cracker (raw, vegan, gluten-free, nut-free)

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a wooden bowl displaying these chewy raw, gluten free sweet chia crackersThese Sweet Chia Crackers are slightly crunchy with a bit of a chew to them. They aren’t overly sweet and they are a cracker that can on its own. Simply meaning that they don’t need a spread or dip on them. They are wonder as is.

The base of this cracker is chia seeds which have a mountains load of nutrients. I have a small right up on chia seeds but to gather more information on them, Google is your friend.  Click here.

I have made this recipe many times over and each time I end up using a different liquid. Date water, pineapple juice, orange juice…  I don’t remember them all. Oh, and coconut water. They all tasted wonderful and gave the cracker a different taste.

I hope you enjoy this recipe. Many blessings, amie sue

Ingredients:

  • 1 cup chia seeds
  • 3 cups date water, (see below)  could use any fruit juice
  • 1 tsp Ceylon cinnamon
  • 1/4 tsp Himalayan pink salt
  • 1 cup dried raisin melody
  • 1/2 – 1 cup raw pumpkin seeds, soaked
  • 1/2 cup chocolate chips
  • 1/2 cup ground flax seeds

Preparation:

  1. Soak chia seeds in water or fruit juice for 1 hour in a medium-sized bowl.  Be prepared for chia to really swell up!
    • Date water – I made a jar of date paste, I hate throwing anything out and I had all of this beautiful sweet water, created by the dates.  So I used this to soak my chia seeds in.
    • I have used orange juice and water with a 1:1 ratio and that was great too.
  2. You will also need to soak the pumpkin seeds according the link provided above. Once they are done soaking, drain and discard the soak water… be sure to give them a good rinse.
    • If you already have soaked and dehydrated pumpkin seeds, use those and just skip the re-soaking process.
  3. Add the cinnamon, salt, raisins, pumpkin seeds and chocolate chips.  Stir well.
  4. Add in ground flax seeds, mix well, and set aside for about 10 minutes.  This will cause the mixture to thicken up some more.
  5. Spread mixture on the non-stick Teflex sheet that comes with your dehydrator.
    • Using an off-set spatula, spread mixture to about 1/4″ thick. Square up the edges.
    • I needed 2 of my 12 x 12″ Excalibur dehydrator trays.
  6. Dehydrate for 1 hour at 145 degrees (F), then decrease to 115 degrees (F) and continue to dehydrate for about 10 hours.  This cracker will remain chewy.
    • Half way through the drying process (when dry enough), flip the crackers over onto the mesh sheet and peel off the non stick sheet.  This will speed up the drying process.
  7. Cut into desired shapes and sizes.
  8. Store in an airtight container and in the fridge.

Culinary Explanations:

  • 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.

Slightly sweet, chewy raw crackers. Look at this close up showing you all the ingredients used

22 thoughts on “Sweet Chia Cracker (raw, vegan, gluten-free, nut-free)

  1. Erica Shay says:

    Great crackers! Super yummy and tasty—they smell so good in the dehydrator too! ;)

  2. rhonda says:

    can’t wait to make these…hoping to satisfy my sweet tooth with something living and healthy! do u use traditional chocolate chips, or carob chips? thanks for another great recipe to try, i’m so addicted to ur site :)

    • amie-sue says:

      Hello rhonda,

      It depends on what is available to me. My first choice is to make my own raw chocolate chips. If I can’t get ahold of raw cacao butter I have bought organic, vegan, gluten-free chocolate chips. My husband and I don’t care to much for carob, so I don’t use those. I hope this recipe turns out good! Keep me posted. :) amie sue

  3. Judy says:

    Hello Amie Sue!!
    I just pulled the Sweet Chia Crackers out of the dehydrator, YUMMY!! Another AWESOME recipe. THANK YOU!!!

    Blessings & Hugs,
    Judy

    • amie-sue says:

      Good evening Judy,

      That is a great cracker isn’t it? I made those for my doctor as a gift and she just loved them. It’s time to start thinking of the holidays and so many of these crackers, kale chips, cookies, fruit leathers, etc… make wonderful homemade gifts! So happy you like it. :) Have a blessed weekend if I don’t “see” you before then. hehe amie sue

  4. Renata Rea says:

    amie-sue, i love your recipes! i will enroll in the living light training this year to be a chef and work teaching raw in Brazil, we are super new to RAW in my city Sao Paulo. i can’t believe you haven’t written a book yet. you have everything ready to go!!! i’m going to be one of the first readers for sure! have a great day!

    • amie-sue says:

      Thank you Renata! You will love your time at LL… I would love to go back sometimes. hehe Please tell them hi for me. :) I am so excited about your new adventures and I hope you keep me posted as to how it goes for you! I would love to do a cookbook. :) Have a blessed day!! amie sue

  5. Shelley says:

    Hi Amie-Sue, just pulled my first batch of sweet crackers out of the dehydrator and had to physically restrain my husband from eating them! As I don’t like chocolate ( weird huh?!) I replaced it with pine nuts and goji berries. I don’t have much of a sweet tooth so instead of the date water I went and picked 5 big blood oranges from my tree. I grated all the zest from them then peeled them and blitzed them in my Thermomix. The result was amazing. Thanks again for all the time and effort you put into your website so that we can all keep healthy. Have a good one!

    • amie-sue says:

      Good afternoon Shelley,

      Well that sounds simply yummy! I am so glad that you were able to tailor the recipe to fit your tastebuds and likes! I really appreciate you sharing. I have been hearing good things about those Thermomix’s. I would love to try one one day. Have a blessed evening and wonderful holiday weekend. amie sue

  6. Helen says:

    Do you flip your crackers and biscuits etc to dry on the other side at all? I notice you often don’t tell us to do this – maybe it is something so obvious that I should know. But I’m not too experienced and am sorry to ask such stupid questions. Maybe there isn’t a general rule.
    Would love some guidance on scoring and flipping!
    Thanks
    Xx

    • amie-sue says:

      Hello Helen,

      I added the flipping process to the instructions. This is an older recipe and my recipe writing skills have greatly improved since then. :) Enjoy and have a great evening, amie sue

  7. Helen says:

    I also worry a lot about what to use for scoring crackers as I don’t know if the paraflex sheets on the dehydrator are strong enough to withstand scoring with a sharp knife! They are too expensive to tear!

    • amie-sue says:

      Good evening Helen,

      You can score the crackers with a butter knife, a ruler, pizza cutter or anything else that has a flat edge. You don’t have to saw through it as if you were cutting bread, just made an indention to help snap the crackers apart. ;) I hope this helps. Blessings, amie sue

  8. Helen says:

    Oh, I forgot to check on one thing!

    I see you score at the very end of the dehydrating process, when the crackers are fully dry on both sides. Is this correct?
    Raw food recipe writers all appear to suggest different things and I never know whether to score:

    A. just before flipping, when the upper side has dried
    B. just after flipping, on the softer wetter side, before allowing it to finish off or
    C. rIght at the end as you are now suggesting (which I haven’t seen done before).

    So sorry,
    Helen X

    • amie-sue says:

      Good day Helen,

      Every chef is different, cooked or raw… everyone finds a technique that best suits them. I tend to score my crackers before they go into the dehydrator but if the batter is too wet and won’t hold the score line, I will score it part way through the drying process or afterward (not always the best if the cracker is really crunchy). This recipe provides a chewier cracker so I ended up cutting it into the crackers sizes afterward.

      Sometimes, I just forget to score my crackers. I have days like those. lol Have fun, amie sue

  9. Dina says:

    These look great…will try next as just made your seed of life bread with blueberry jam…soooo good! Question….do you soak the pumpkin seeds? They are not in the instructions. Also,we use Pascha 100% cacao dark chocolate chips. They are amazing…and no sugar. We buy at vitacost.

    • amie-sue says:

      Hello Dina,

      I cleaned up the recipe since it was one that I did so long ago. Thank goodness my recipe writing skills have improved. :) Thanks for brining the pumpkin seeds to my attention. I provided a link on how to soak them. If you are ever in need of knowing how to soak and/or dehydrate nuts and seeds be sure to visit this category…. https://nouveauraw.com/soaking-nuts-seeds-and-grains/.

      Thanks for sharing the info on the chocolate chips. I just might have to give them a try. :) Blessings and I hope that I answered your question. amie sue

  10. Dina says:

    Hello,

    Can you tell me if you can add already soaked and dehydrated pumpkin seeds to the batter before going in the dehydrator? I don’t always have raw seeds on hand, but always have soaked/dried.

    • amie-sue says:

      Hello Dina,

      Great job on being prepared with soaked and dehydrated nuts/seeds. It’s a time saver in the long run. Yes, by all means use the soaked and dehydrated ones that you have on hand. Most people don’t do prep work with nuts and seeds so I just explained to soak them, because they will dry while the cracker is drying. Keep me posted on how it goes. Blessings, amie sue

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