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~ raw, vegan, gluten-free ~
This cracker, believe it or not, tastes a lot like a graham cracker. It wasn’t my goal when I was creating this recipe but once I taste-tested one after they came out of the dehydrator, I was sweetly surprised.
On top of tasting wonderful, these crackers are very sturdy and have a good snap to them. Make sure that you store them in an airtight container. Should they soften a bit due to picking humidity from the air, just pop them back into the dehydrator to crisp them up.
I took some down to the shop to have Bob try it… He took a bite and left me hanging. I followed him around like a puppy… “Well, what does it taste like to you?” He couldn’t put his finger on it at first, then we had an employee try it… without even asking him he spouted, “Tastes just like a graham cracker.”… Bingo! I got my confirmation.
Sometimes I worry that my taste buds play tricks on me, so I always seek out my taste testers for backup. No recipe gets posted without their approval.
I used almond pulp in this recipe which makes for a wonderful cracker texture. Light, airy, crunchy and sturdy is the best way to describe it. You can use ground nuts if you don’t want to create almond pulp but the texture and flavor will be different.
I will be making these again and again… I hope. My husband laughs at me and says that the only problem with living with an artist in the kitchen is that I rarely remake recipes, cause I am too busy creating new ones. Where he does have a solid point, all he has to do is ask and I will make that man whatever his heart desires. :) Enjoy and many blessings, amie sue
Ingredients:Yields roughly 100 crackers
After spreading the batter nice and even, I scored it into the cracker shapes and slid it into the dehydrator to dry. Below, is the photo of what it looks like right out of the dehydrator.
Here we go… a close-up shot. I always feel that these photos help so you know what the end product looks like. Below, I did my best to capture a side view so you can witness the thickness of the cracker.
Hi!
I very much enjoy reading your recipes and get inspiration. I am in charge of Open World Cafe in Stockholm where we serve a lot of raw food besides vegan and vegetarian.
Thank you!
Kathrin
Thank you Kathrin. :)
I am definitely intrigued. Now, can you make some raw marshmallows for s’mores? :) That would be brilliant! Thanks for all of your wonderful recipes, Amie Sue!!
Your so full of challenges Kim. hehe I love it. Blessings, amie sue
This looks great. It could be a great idea for cheesecake crust.
Where do you get your 6 cups of almond pulp from? I don’t make that much almond milk etc. Would freezing it and adding it up over time work?
Hi Jackson,
Yes, you can freeze your pulp till you get enough to make recipes. That is what I do. Have a great evening. amie sue
Hi – I have tried several of your recipes that use almond pulp substituting almond flour and I don’t feel they come out satisfactory. I don’t make enough almond milk to produce that much almond pulp, and your suggestion of substituting 6 cups of ground nuts would be quite expensive. Could I use almond flour and add some water to make it more like “moist almond pulp?”. And how much water would I add to consider it moist? Thanks for your help.
Good question Patricia but I don’t know the answer without trying. I have a feeling it would make the cracker more dense, but that may not be a problem. You can always cut the recipe in half. I really like using nut pulps in the crackers because it gives a great texture. Have a great evening, amie sue
Greetings amie sue,
Wanting to use what I have on hand, what do you think of this? Using cashews and brazil nuts instead of pecans and almonds, almond flour instead of almond pulp and I have no stevia, more maple syrup or agave?
Thanks for you thoughts!
Margie
lol Sounds like you are creating a new recipe! I am guessing it would be great. Let me know how it turns out. amie sue :)
lol amie sue! That’s what I thought as the day went on! Planning on making the crackers on Friday. Will let you know!
Made your Strawberry Jam today, it’s sooooo good! The Tamari Carrot Bread, moist & chewy, I love it. You come up with the best recipes. Thanks again :)
We are just cracking ourselves up, aren’t we Margie. hehe Thanks for trying out my recipes and keeping me posted. I love to hear back from those who try them. :) Have a happy day! amie sue
Oh Amie Sue, I’ve had quite the morning. Meant to cut the recipe in half, and oops, put in the full amount of nuts and apples. Just got them in the dehydrator so we’ll see what happens, I’m sure they will be delicious. Did have 2 cups of almond pulp, the other cup I used almond and coconut flour. Had pecan butter so I used that instead of the almond butter. Will keep you posted!
Well, they seem to be done in 7 hours! Dry on the outside and moist and sweet on the inside. Sometimes mistakes work out okay.
lol I see both of your comments here. It’s not very often that a raw dish goes bad… I am glad that you achieved success and enjoy the crackers! Have a great weekend, try to relax a little… I am going to try too. hehe Blessings and hugs, amie sue
Hi Amy Sue,
I made these Apple Cinnamon Crackers and we all LOVE them. They remind us of the Scotch Oatmeal Cookies. As I am Celiac and can also have no dairy these are perfect and I know they will be a staple. I love your recipes and have made so many of them. I look forward to your emails all the time. Thanks for sharing ……take care Cheryl
You move quickly Cheryl. hehe You made my night. I am soooo glad that you are enjoying them! I haven’t tried a Scotch Oatmeal cookie but I will take your word for it. :) Thank you for supporting my passion by being here. Have a glorious weekend, amie sue
Hi there! I’m in the process of making these (just popped them in the dehydrator) and I’m a little concerned. The recipe says batter but mine looks more like dough. I added about a cup of water but I would need to add a ton more to make a batter so I didn’t. I’m hoping they turn out, do you think I made a mistake somewhere?
Hi Sheryl,
I think you did just fine. There is a lot of forgiveness with these recipes. Keep me posted to the outcome. Have a great evening, amie sue
Hi Amie Sue! I didn’t know what to expect when making these crackers. I had a ton of almond pulp in the freezer to use and I’d never made anything with almond pulp before. Where else would I look, but to Amie Sue for a way to use it! What a wonderful surprise these were, very crunchy and not too sweet!! I put a square of raw dark chocolate on one of the crackers….total yum!!
Someone mentioned that theirs was more like dough than a batter. Mine was very heavy and dough-like also…probably the chia seeds absorbing the moisture. I didn’t add any additional water, but mashed it onto the teflex sheets like modeling clay. It was pretty thick using just two trays, so next time, since I want them to be a little thinner, I will divide it onto three trays. I absolutely love these crackers! I’ll be stock piling almond pulp just to make these again when I run out. As always, thank you for such an outstanding, great recipe!!!
Good evening Maureen,
So wonderful to hear from you. :) I love making raw crackers and breads with almond pulp so if you ever have another stock pile, be sure to look through the recipes because there are quite a few. :) I am thrilled that you are enjoying them. Each time the recipe is made it will always have some slight variances due to the moisture left in the pulp, the juiciness of the apples, etc. But even though they may differ, they all taste good. :) Have a blessed evening, amie sue
I never have almond pulp at hand as I don’t drink almond milk, but I was thinking – could I substitute the almond pulp with soaked oat flakes?
I am sure it can be used Ariana… the overall flavor and texture would change making it a new cracker from what I shared. Worth experimenting with. :) Have fun! amie sue
I love the flavor of these crackers! However, I’m not getting the light, airy, crunchy thing you speak of. I’ve tried the recipe 3 times and the texture is just too dense and difficult to spread. I assume the “graham” texture comes from the almond pulp …so what’s wrong with my almond pulp?! lol! Should I use pulp without vanilla or dates? Avoid freezing? Any ideas? I’d appreciate any insight you have.
Not real sure without seeing it Amaniuhai. :) It shouldn’t be too dense to spread. Perhaps your almond pulp is too dry. The vanilla and dates should make a different. I assume you used those ingredients in making almond milk so the essence of the two are left in the pulp? Again, that won’t make a difference in texture. I freeze my pulp all the time… so it just might boil down to the moisture left in it. Wish I had an exact answer. Have a great day, amie sue
i love this cracker. its the 4th ive tried so far of your cracker recipes. been making the nori crackers for months now and everyone has loved them. i altered this recipe somewhat because of what i had available. i halved the 6 cups of almond pulp, put a touch of apple cider in, more maple syrup to replace stevia and since i had to make my own almond butter, i threw in some macadamia nuts and brazil nuts. thanks for the great recipes. i peruse your website often.
Good evening Terri,
So nice to hear from you and I really appreciate all that you shared. It is an encouragement to those who might be nervous about using what ingredients that they have available. Great time on revising it and making it your own. Have a wonderful weekend, amie sue