Country Living Savory Crackers (raw, vegan, gluten-free)
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Raw crackers are great staples to keep on hand. They will feed that craving for crunchy textures when it hits. In an airtight container, they should keep for 2-3 weeks.
The base for this cracker is almond pulp which gives the cracker a lightness, major crunch and a nice firm foundation for any cheese or spread.
If you choose to use ground almonds in place the of the pulp, the cracker will much more heavy and dense. Not to say that that is a bad thing, just different from what I have created here.
This cracker is savory but not to strong in flavor that would overpower whatever dip or spread you decide to serve it with. I hope you enjoy this recipe. Blessings, amie sue
yields 75 (2×2”) crackers
- In the food processor, fitted with the”S” blade, break the sunflower and pumpkin seeds down to a flour.
- Add the flax, nutritional yeast, onion & garlic powder and salt. Pulse to mix together. Pour into a large bowl.
- Add to the bowl the almond pulp, Tamari, and lemon juice. Mix well with hands. It’s jus more fun than with a spoon!
- Spread the batter on to the teflex sheet that comes with the dehydrator about 1/4″ thick.
- Square up the edges nice and straight, then score the crackers into desired shape and size.
- I used a long metal ruler to score the crackers. You can use a pizza cutter or knife, just be careful that you don’t cut the teflex sheet.
- Dehydrate at 145 degrees (F) for 1 our them reduce to 115 degrees (F) for 8 hours, flip them on to the mesh sheet and peel the teflex sheet off. Continue drying for another 6-8 hours or until dry.
- Once cool, snap the crackers and apart and store in an air tight container for 2 weeks.
The Institute of Culinary Ingredients™
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- 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).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
I love to package up crackers to give as gifts. Creating labels,
making them personal and special. You can find the bags (here