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~ raw, vegan, gluten-free ~
Almond Thins are the perfect guilt-free alternative made with simple, whole-food ingredients. As always, I take the time to activate the almonds, so they can release all of their nutrients, as well as deactivate some of the phytic acid and enzyme inhibitors.
Also made with fresh ground flax seeds which are required so the body can absorb all of their health-giving nutrients. They’re free of gluten, grain, rice, and GMOs… instead, they are packed with a satisfying crunch, tasty simple flavor with the added bonus of fiber and protein.
I love for my crackers to pack a punch in the flavor department, but sometimes I want a cracker that is just a vehicle for other flavorful spreads or dips. I liken it to a saltine cracker.
It doesn’t taste like one but saltines are a plain cracker that doesn’t lend much flavor and pairs beautifully with any topping. This recipe does just that.
The binder in this recipe is the ground flax. Once water is added it starts to thicken and almost has an elastic feel to it as you start to spread it around the dehydrator tray. This is normal.
At first, the batter will seem like it is way too wet. Please give it about 15 minutes of rest and relaxation. You will soon find out just how much flax can thicken things up.
The crackers do remind me of Wheat Thins. They may not taste just like them but it has filled my cravings for them. The key is to remember to put some coarse sea salt on top just as they are heading into the dehydrator. I hope you enjoy this recipe and I can’t wait to hear what you think. Have a blessed day, amie sue
Ingredients:
All dried, crispy and ready for snack’n.
Let’s get up close and personal.
No really, let’s get up close and personal.
Home made crackers make wonderful gifts for loved ones. Tie some twine around the box, slap a bow on top, say a prayer over them, and send them on their way.
did you soak the almonds and flax seeds first? if so, how long?
Hi Alta,
Thank you for the great questions. It really helps me to fine tune how I type out my recipes. :) I updated this recipe, adding in the answers to your questions. With this recipe you could handle the flax in several ways. If you soak them, they will create a beautiful gel around them which works great as a binder, but the seeds won’t blend up in your food processor. Those slippery guys will just dance around the “S” blade. :) You could grind them to a fine powder (unsoaked). This would give your bread / crackers a smoother look (unseeded look if that makes sense). Blended flax seeds can make your batter sticky so you might need to adjust the amount of water.
If you have any more questions just let me know. amie sue
Hi Amie Sue, How are you. I absolutely love your website. I have a question about the amount of salt, approximately how much salt do you put in this recipe, I am new to dehydrating and have a problem with the amount of salt to use.
Thanks,
Michele
Hello Michele-Ann,
Start with 1/4 tsp. You can always add a bit more if the batter doesn’t seem salty enough for a cracker. Or make with the 1/4 tsp, dehydrate them and if they need more salt…. spritz the top of the crackers with water and sprinkle salt on top, dehydrate for another hour. Easy trick to adding salt. I hope this helped. Have a great day. amie sue
Good Morning Amie Sue( Again), :]
Two more questions- please:
1. Gene (my husband) is allergic to (on his allergy chart these he has to avoided- almonds,peanuts, walnuts, brazil nuts, cashews, macadamia nuts, pistachio’s.
Then he has to rotate these nuts- pecans, sesame seed, sunflower seed, coconut, filbert. I think that leaves me pine nuts :] , what would you suggest for a replacement for this recipe?
2. Do you know of other nuts that I could use in recipes?
3. (Sorry, I thought of one more ?), :] I looked under your sauces section , but couldn’t find the recipe for the raw “cheese” sauce . This looks yummy ( but what doesn’t that you make :] ), and if you couldn’t stop eating it, I would LOVE to be able to make it too !!! Thank you again for answering all of our questions – Lyn
Good evening Lyn :)
I am going to tackle your questions, I hope I can help :)
Q ~ Gene (my husband) is allergic to (on his allergy chart these he has to avoided- almonds,peanuts, walnuts, brazil nuts, cashews, macadamia nuts, pistachio’s. Then he has to rotate these nuts- pecans, sesame seed, sunflower seed, coconut, filbert. I think that leaves me pine nuts :] , what would you suggest for a replacement for this recipe?
A ~ You can easily use pecans, sunflower seeds or filberts for this recipe. Use the same quantity. You could even do a mix, 1/2 pecans, 1/2 filberts. Yum! Each different nut or seed will just give it a new flavor. And since he has to route the ones he can eat… that would be perfect. :) This recipe was made for him! I am not a huge fan of pine nuts, but I am sure they would be good to. I just eat them in small doses occasionally.
Q ~ Do you know of other nuts that I could use in recipes?
A ~ Hmmmm, here a list of nuts… lol Did I forget any? :) Many he can’t have and many may not be available in the US. Shew! You about covered the basic nuts that are consumed the most. Are you asking which can be used in any recipe? That I can’t give a direct answer because it would depend on the recipe… but as a general rule, nuts and seeds are pretty easy to swap out.
Nuts:
Almond
Australian Nut
Beech
Black Walnut
Blanched Almond
Brazil Nut
Butternut
Candle Nut
Candlenut
Cashew
Chestnuts
Chinese Almond
Chinese Chestnut
Chinkapin
Chufa Nut
Cobnut
Colocynth
Country Walnut
Cream Nut
Cucurbita Ficifolia
Earth Almond
Earth Nut
English Walnuts
Filbert
Florida Almond
Gevuina Avellana
Gingko Nut
Hazelnut
Heartnut
Hickory Nut
Horned Water Chestnut
Indian Beech
Indian Nut
Japanese Walnut
Java Almond
Jesuit Nut
Juniper Berry
Kluwak Nuts
Kola Nut
Macadamia
Malabar Chestnut
Mamoncillo
Maya Nut
Mongongo
Oak Acorns
Ogbono Nut
Para Nut
Paradise Nut
Pecan
Persian Walnuts
Pili Nut
Pine Nut
Pine Nut
Pinyon
Pistachio Nut
Pistacia
Polynesian Chestnut
Queensland Nut
Royal Walnuts
Rush Nut
Sapucaya Nut
Sapucia Nut
Shagbark Hickory
Sliced Almonds
Slivered Almond
Sweet Almond
Sweet Chestnut
Terminalia Catappa
Tiger Nut
Walnut
Water Caltrop
White Nut
White Walnut
Q ~ (Sorry, I thought of one more ?), :] I looked under your sauces section , but couldn’t find the recipe for the raw “cheese” sauce .
A ~ I have many nut and seed cheese recipes… you were just in the wrong section. Check them out here. https://nouveauraw.com/raw-recipies/spreads-cheeses/
Have a blessed weekend Lyn! amie sue
Wow!!!!! Who would guess at all the abundance we have in the nut world!!! You are so sweet to stay up late and email me back all the answers – Thank you ALOT :] Lyn
I always knew that our world was a little nutty out there, but not that nutty. lol Your welcome and my pleasure. :)
Hi Amie Sue,
Sorry -one more question,(now I know how my little kids feel, they have 50 million questions too)! :] Have I missed any past recipes that you might have taken off? Just wondering how long you leave them on, I remember you started this site to store your recipes. I am so very, very grateful that you are sharing your gift with all of us. I just don’t want to miss one recipe, I am just SO EXCITED !!! I spent a couple of hours last night ,getting rid of some of my “cooking books”. I love this new way of eating and am so excited to learn from you !!! Thank you again, :] Have a GREAT LABOR DAY WEEKEND!!! Lyn :]
No worries Lyn… I know what it is to have tons of recipes when learning a new way of “cooking”. :) I haven’t removed any recipes and once I post them, they were here till… well they will live out longer than I will. haha I have over 600 recipes so you shouldn’t get bored. I know I don’t. hehe
I am so glad that you are inspired by my site. Have a blessed holiday weekend too! amie sue
Hi Amie Sue,
Well kick Betty Crocker to the curb, (since she is not a real person anyway – :] ). You are the new standard for “cooking” (not that “her cooking” could even rank in taste,texture,presentation or nutrition). Your recipes will out live you, but your name is attached to each one!!! Thank you again ( I am really grateful)!!!! Hugs to you and Bob, Lyn :]
lol Lyn…. You are so sweet and hoot to boot. It is a joy having you “here”! It sounds like you are having a lot fun and that just tickles me pink. Have a blessed evening, amie sue (hugs)
Hi Annie,
Besides your yummy recipes, I find many of the questions, shared experiences, and your replies to be very helpful. Is there some way that I can also print those comments when I print a recipe?
Hi Carolyn,
The print option doesn’t include printing out the comments. I guess you could always do a print screen for those, but I realize that isn’t as neat and tidy. Sorry. Have a great evening, amie sue
Amie-Sue, do these crackers have a strong flax taste? I am not real crazy about flax crackers however i love almonds. If they have a strong flax taste what can i do to tone it down? Thanks and i love you site
Not that I recall Leauna. It has been a while since I last made that recipe. It is a very neutral flavored cracker so if you worry about the flax shining through you could also spice it with any flavoring you enjoy. Like adding Italian seasoning or such. I hope this helps. Have a great dat, amie sue
Dear amie,
Can I make this without a dehydrator ?? I don’t have one right now. I have loads of almond pulp to go through 😊
Regards,
Pardita
Good morning Pardita,
I haven’t tried it but I have a link posted on the recipe on how to use your oven in place of a dehydrator under “Culinary Explantation.” :) If you give it a try, keep me posted. Blessings, amie sue
Dear amie,
Thank you so much !! will definitely keep you posted.
love,
Pardita
wow … these are so easy and DELICIOUS (and sooooooo healthy) … shared ` https://twitter.com/nature_4health/status/1002526175237816320
Thank you Angie, I appreciate that. blessings, amie sue :)
xox
They are no longer raw dehydrating at 145 degrees. The enzymes will die after 107 degrees. So, you really should take the word, “raw” out. Great healthy alternative cracker, though, if you are not concerned about them not being raw.
Good evening Jan,
In the post above, I provided a link that explains why I start the dehydrator at 145 degrees (F). Excalibur dehydrators did a study regarding it. Here is the link but you can also go to their site to read more about it. https://nouveauraw.com/basics/dehydrator-basics/dehydrating-at-145-degrees-explained/
Have a blessed and wonderful night. amie sue :)
All your recipes look like a piece of art! Thank you for sharing healthy and delicious recipes!
I appreciate that Athena. Food is a fun art medium to work with! Have a wonderful day. blessings, amie sue
hmmm I don’t see a
“print recipe” button anywhere :)
Well goodness Tammy, you are so correct. I am looking into this and will comment when fixed! Thanks for letting me know. blessings, amie sue
All fixed. Have a great weekend, amie sue
Love the way you wrapped these up!
Thank you. Coming up with creative packaging ideas is almost as fun as creating the recipe. haha Have a happy day, amie sue
Can I just use regular almond flour bought in store? If so how much should I use
Hi Gabby,
I would use 1 cup worth of almond flour. blessings, amie sue