Sweet & Savory Italian Crackers (raw, vegan, gluten-free)
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I am a big fan of foods that offer a sweet and savory flavor. Did you know that we have almost 10,000 taste buds inside our mouths?! We taste sweet and salty foods on the tip of the tongue, sour on the sides and bitter towards the back. So many that’s why I enjoy this cracker so much, the second it hits my tongue, I have an explosion of taste going on. I made this cracker tonight because I had some left over Cherry Tomato Marinara Sauce in the fridge. I didn’t want it to go bad and I knew several of our up and coming meals were already spoken for so I stood in the kitchen staring down at my jar of sauce wondering what the heck I could do with it. I dislike wasting food so I thought, well shoot, I will just whip me up some good ole flax crackers with it. I will put the complete recipe here for you.
- 2 1/2 cups halved cherry tomatoes
- 1/2 cup sun-dried tomatoes, soaked
- 2 Tbsp cold pressed olive oil
- 1 clove garlic minced
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp raw agave syrup
- 1 tsp Himalayan pink salt
- 1 cups flax ** see below
- 1/2 cup ground flax seeds
- Soak the flax seeds in a medium-sized bowl with about 3 cups of water. I usually soak mine over night but today I just let them soak for about 4 hours. You want most of not all of the water to have been adsorbed with the flax gel that it creates.
- In a food processor, fitted with the “S” blade, combine the tomatoes, olive oil, garlic, oregano, basil, agave, and salt. Process until smooth.
- Add the sauce to the already soaked flax seeds and stir well.
- Now add in the ground flax and mix well making sure you don’t have any clumps. Set the mixture aside and let it stand for about 15 minutes. This will thicken it up.
- With a measuring cup, pour 2 cups worth on to the non-stick teflex dehydrator sheet and spread out evenly.
- The thinner you spread it the thinner and crisper the cracker will be. I personally like a thicker cracker so I leave mine about 1/4″ thick. This better should make about 4 cups worth so you will need to dehydrator trays.
- Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees for about 4 hours.
- Once it is dry enough, flip the teflex sheet over on to the mesh sheet and peel the teflex off. If seeds are sticking to it as you try to do this, it’s not ready to flip. But if it is ready, flip it and score into the desire cracker size and sprinkle salt on the crackers. Return to the dehydrator.
- Continue dehydrating until nice and crisp.
- Store in a glass sealed container on the counter top and watch them disappear!
How do your crackers stack up?