Sesame Onion Almond Flax Crackers (raw, GF, vegan)
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I am a hardy, strong cracker looking for an appetizing job. My foundation is firm and I can carry a full load. I don’t break easily under pressure and my personality isn’t over-powering. I am really seeking more of a supporting role, rather than being the main attraction. I do work well one on one but I do much better in a job that requires teamwork. I have been known to snap under pressure and even if I should crumble in some circumstances, I am confident that you will find me pleasurable. If you run a check on me you will find that I come from pretty seedy background. At times I have been known to go a little nuts but I have what it takes to hold myself together. So, please, give me a chance, put me on the payroll!
- 2 cups flax seeds, soaked in 5 cups water for 4-8 hours
- 2 cups raw, gluten-free almond flour (see below)
- 1/3 cup dehydrated onion flakes
- 2 tsp Himalayan pink salt
- 1/2 cup black sesame seeds
- Soak flax seeds in water for 4-8 hours. I like to throw my seeds in the water, cover and let it sit on the countertop overnight.
- Give the flax seeds a good stir, there shouldn’t be any loose-free standing water sitting on top. If so, carefully pour it off.
- To make the almond flour, I put the almonds in a high-speed blender and pulsed it till it became a fine powder. You want 2 cups of “flour” in the end.
- If you are allergic to nuts or want to use a nut-free substitution, you can use oats or sunflower seeds in the same manner.
- Mix the soaked flax seeds with almond flour. I then poured about 2 cups worth into the blender and ran for about 10 seconds, poured that into a large bowl and repeated this step with 2 more cups of flax batter. The remaining batter in the bowl, I added in the dried onions, salt and sesame seeds and stirred it all together really well. I then combined this into the other bowl, mixing it all together. The batter looks like it has a lot of air in it.
- Spread on non-stick dehydrator sheets about 1/4 inch thick. This made 3 (14 x 14) sheets.
- Dehydrate at 145 (F) for 1 hour then reduce to 115 (F) degrees for 4-6 hours.
- Remove the non-stick sheets and place the crackers upside down on mesh screens. Score and continue to dehydrate at least 8 more hours or until dry.
- Allow the crackers to cool and then snap apart. Store in air-tight container.
- 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.