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Vegetable Bouillon Crackers

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Todays cracker was inspired by my second spice drawer, the one that holds the “big guns”.  The big guns are those spices that have a specific calling.  You know the oddball stuff. :)  I have always known the importance of keeping your spices current and fresh.  One really ought to replace them every 6 months, but do we?  I don’t.  But, I came across two spices that had lost their smell and their flavor!  So this got me thinking, that I really needed to go through and start using them up.

That is how I landed on the idea of using vegetable bouillon cubes in a recipe.  I have provided a link below to the exact ones that I used if you are interested.  They are organic.  If you don’t have them on hand and don’t want to buy them, you can play around with a spice mix to replace them.  I looked up the ingredients in these and it is as follows; Sea Salt, Yeast Extract, Organic Non Hydrogenated Palm Oil, Organic Garlic, Organic Basil, Organic Parsley, Organic Tumeric, Organic Lovage, Organic Celery, Organic Dill.   I am not sure exactly what measurements  of each to use, so you will have to add a little of “this and that” to find the right balance for your palette.

I was very pleased how these turned out.  I don’t find them strong in any particular flavor which makes them a great “base” cracker.  They that will be able to handle many different types of spreads and raw cheeses.

Ingredients: yields 36 crackers

Preparation:

  1. Dissolve the bouillon cubes in the 1 cup of hot water.  Set aside and put the rest of the recipe together.
  2. In the food processor, fitted with the “S” blade, pulse together the almond flour, cashew flour, flax or chia seeds (I used flax), and nutritional yeast.
  3. Once the bouillon cubes are dissolved add the liquid to the food processor and process until the batter turns into a paste.  This is going to be sticky.  You can always add a little more water if needed.  Add 1 Tbsp at a time.
  4. Spread the cracker dough on the teflex sheet that comes with the dehydrator.  You will need to dunk the spatula in water periodically as you work the dough.  Square up the edges and score the crackers into the desired size.
  5. Sprinkle coarse sea salt on top.
  6. Dehydrate at 145 degrees (F) for 1 hour.  Remove and with a fork, make cracker markings (as shown below)  Return to the dehydrator and continue drying at 115 degrees (F) for 10+ hours until dry.
  7. Store in an airtight container for up to 2 weeks or longer.

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7 thoughts on “Vegetable Bouillon Crackers

  1. Amyah says:

    But… they are not raw, isn’t it? As for making he “bouillon” hey have to cook it?

    • amie-sue says:

      Hi Amyah,

      No, bouillon is not a raw product but then most dried spices are not either and I use those. It all depends on how you personally want to approach your diet. Have a great evening… the evening breeze is delightful this evening and I think I will go sit on the porch and let it mess up my hair. hehe amie sue

  2. Flowers222 says:

    Hello Amie-Sue,

    Thank you for your amazing site and recipes.

    Do you know if I can replace the almond pulp and flour in the cracker and bread recipes with that of another nut? And if so, which nut (or alternative to a nut) would you recommend? I have an almond allergy, but seem to be able to eat several other nuts.

    Just wondering what you think!

    • amie-sue says:

      Good afternoon,

      Thank you first of all. Your very sweet and kind. :)

      You can use cashew pulp or cashew flour as a good replacement for almonds. You can really interchange any nut but different ones will effect the over all flavor, so just keep that mind. Both almond and cashew are fairly neutral and slightly sweet in flavor. Does that help Flowers? Have a great day, amie sue

      • Flowers222 says:

        Oh fantastic, I am not allergic to cashews!

        That really helps, I can’t wait to make so many of the recipes now w/this alternative.

        Have an amazing evening, and thank you again!

  3. Verda says:

    I just made these wonderful crackers and added some ground caraway seeds. They are wonderful tasting. However, I need some advice. They will not get crisp. But I may have done a couple of things wrong. First I set the timer on my new excalibur dehydrator to shut off in the middle of the night after about 13 hours at 115 degrees. I was afraid they would over dry. Well in the morning they were still pliable when squeezed so I plugged them back in at 115 degrees at 9:00am and it is 11:00 pm and they are still pliable. What might I have done to cause this? By turning them off and on and opening the oven have I cause a problem or do you suppose they will eventually get crispy?

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