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Cardamom Orange and Hazelnut Crackers

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Cardamom Orange and Hazelnut Crackers packed in a gift box

~ raw, vegan, gluten-free ~

These three layers of flavors come together beautifully….cardamom, orange, and hazelnut. You can taste each layer distinctively yet they meld together perfectly.

Before turning to the raw food diet, my knowledge of spices was next to none. I wouldn’t have been able to explain the flavor of cardamom if my life counted on it.

But then one day, I started to read about it… Did you know that cardamom contains chemicals that appear to treat stomach and intestinal spasms and gas, as well as increase the movement of food through the intestine?

Oh my gosh, where has this been all my life! Cardamom comes dried (ground) or fresh.  Keep in mind that the ground cardamom has less flavor than the fresh.  A little goes a long way.  I used freshly ground for this recipe, but one day I hope to try them fresh.

Next in line was the use of Hazelnuts. They are one of those underused and under-appreciate nuts if you ask me.  By the way, they are also known as filberts. This nut falls out of the husk when ripe, about seven to eight months after pollination. They can be used raw or roasted, or ground into a paste,   and are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.

This cracker recipe creates a firm, snappy, thick cracker that is light in weight but not in flavor. It tastes great alone but I knew I just had to create a spread to compliment it.   I used raw coconut butter as the base so it is soft, above room temperature of 76 degrees (F),  but once chilled, it firms up nice and solid.  I hope you enjoy this recipe. Many blessings, amie sue

Cardamom Orange and Hazelnut Crackers stored in a large glass mason jarIngredients:

Yields roughly 100 crackers

Butter Orange Spread:



  1. In the food processor, fitted with the”S” blade, break down sunflower seeds and the hazelnuts.
  2. In a large bowl combine the almond pulp, ground flax, ground hazelnuts and sunflower seeds, orange zest, orange juice, maple syrup, cardamom, cinnamon, and salt.  Mix well with hands to ensure everything gets mixed well.
    • Tip: zest the oranges before juicing them.
    • Taste the batter. If you want it to be a bit brighter in the orange flavor add 4 drops of Orange Essential oil (not flavoring if possible) and 1/4 cup more sweetener.
  3. Spread the batter onto the non-stick sheet that comes with the dehydrator about 1/4″ thick.
    • Square up the edges nice and straight, then score the crackers into the desired shape and size.
    • I used a long metal ruler to score the crackers.  You can use a pizza cutter or knife, just be careful that you don’t cut the non-stick sheet.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees for 6-8 hours, flip them onto the mesh sheet and peel the non-stick sheet off.  Continue drying for another 6-8 hours or until dry.
  5. Once cool, snap the crackers and apart and store in an airtight container for 2 weeks.


  1. In a food processor, fitted with the “S” blade, combine the softened coconut butter and orange juice.  Process until silky and creamy.
  2. Store in the fridge for up to 2 weeks or for several months in the freezer.  Remember, it will become solid when chilled.

Culinary Explanations:

 close up of the texture of the raw vegan Cardamom Orange and Hazelnut Cracker

18 thoughts on “Cardamom Orange and Hazelnut Crackers

  1. FRIDA says:

    This recipe sounds absolutely wonderful, appetizing, delicious and relatively easy to make with easy to find ingredients. Great creative talent; I will try to make it tonight. Thank you so much for posting these great recipes!! <3

  2. Margie says:

    OMG Amie-Sue!
    These crackers are so delicious!! Just had some with my morning coffee, great way to start the day ;)
    Thank you for your recipes.

    • amie-sue says:

      Margie! Thank you so much for commenting. I love hearing how the recipes go for others. And to hear that you are enjoying it with your morning coffee is just wonderful. Have a glorious day. :) amie sue

  3. Cindy says:

    Amie Sue, what would you recommend as a substitution for the almond pulp? I am just a single person and I will never have six cups of almond pulp. Also the organic almonds are just so expensive. If a recipe has more than one cup it is simple not an option for me. Would be nice to have a more economical alternative. Any suggestions? How about a sprouted grain maybe?

    • amie-sue says:

      Hello Cindy, I understand you situation. You can use other sprouted grains such as; oats, buckwheat or even ground nuts. Just keep in mind it will alter the texture and flavor a bit from what I made, but that doesn’t mean its a bad thing either. You can even cut the recipe in 1/2 if you needed too. Or do keep in mind that the crackers tend to freeze well. Let me know how it goes if you make them. Have a blessed evening, amie sue

  4. Vally says:

    What I wondering is you use a lot of almond pulp.. I make almond milk but not everyday and I definitely never have 6 cups worth. I used almond flour, and just moistened it, but not sure about the textures, if it was suppose to be silky. So can I just grind the soaked almonds, or use other nuts in place of it?

    Thank you.

    • amie-sue says:

      Hello Vally,

      I use almond / nut pulps because of the great texture that it gives to crackers and breads. You won’t get this same texture with flours and/or ground nuts… doesn’t mean that they won’t taste good, just a different texture. The texture I get isn’t silky but again, when using other ingredients, it is going to be a game changer and textures will change. You will have to experiment and see how you like it with ground nuts instead of pulp. Have a great weekend and fun in the kitchen! amie sue

  5. rachel says:

    i love love love this website. its one of the most happy and beautiful! Thanks for your hard work and inspiring us!

  6. patricia laudano says:

    Stumbling upon your website about a year ago, totally enjoying everything you post and do had left me no choice but to subscribe shortly thereafter receiving your ‘Today’s Special’ emails which always brings a happy note to my mornings.

    I have made many of your non-dehydrated recipes and they are delicious. But, with my busy life, it has taken me this long to finally wanting to purchase a dehydrator and am looking forward orchestrating this new chapter in my kitchen with you as my maestro.

    As a naturalist, artist and creative cook myself, I respectfully tip my hat off to you Amie Sue, for YOUR enthusiastic artistic creative talent both with your camera and in your kitchen, which is surpassed by none what so ever.

    Peace, Love & Light to You
    Patti Laudano

    • amie-sue says:

      Oh Patricia, thank you so much for taking the time to share such inspiring and encouraging words with me. It means a lot. :)

      It took me a full year after being 100% raw to get a dehydrator so I understand. Having the right tools in the kitchen can sure make the job easier and helps to create more inspiration. You will thoroughly enjoy having one.

      If you try any recipes, please be sure to let me know how they go. I am also here if you have any questions or comments. Have a blessed up and coming week. amie sue :)

  7. Veronica says:

    Hello Amie Sue,

    I hope you are well and are having a wonderful summer!

    It is funny, lately I find myself wanting orange flavored foods. Not oranges, just other foods that taste like orange. (I even tried to add orange oil to my chocolate muffins. They did not taste good! I should probably have added more sweeter.) Cardamom is also a spice I’ve been craving . Then “poof” this recipe pops up in my mailbox! 😃 Usually I want mild flavors, like banana, so I wonder what this is coming from.. Regardless, these crackers sound like the perfect thing to try! 😊

    Have a great summer, Amie Sue!


    • amie-sue says:

      Good afternoon Veronica,

      Don’t you just love it when stuff like that happens? So happy that my email answered a craving. hehe.

      Sorry your muffins didn’t work out. I would add a drop or two of NuNaturals stevia to brighten the flavor. I don’t bake muffins these days but that would be my experiment. ;)

      Please give this recipe a try and let me know if it satisfies your cravings. Have a blessed and wonderful weekend. amie sue

  8. Veronica says:

    These were lovely, Amie Sue! My daughter and myself both loved them! I gave a little bag of crackers to my mother in law (who really enjoyed them and happily accepted a bag to take home with her! ☺️). I also gave some to our summer house neighbour who always looks happy when I give him sweet treats. (He is a widower and I don’t want him to feel lonely.) I will make the spread too, it sounds like a perfect match to the crackers. Thanks, and have a great day, Amie Sue! 🌺

    • amie-sue says:

      Good morning Veronica,

      Thank you so much for letting me know how it went. You started my day off with a big ole smile. :)))) That is so sweet of you to watch over your neighbor. You are his angel. :) You will be blessed. I made these crackers last week and Bob is just loving them too. I put a small dash in the freezer so he can be surprised with a quick appearance of them a few weeks down the road. hehe

      Many blessings, amie sue

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