Club Crackers
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~ raw, vegan, gluten-free ~
This recipe took 4 attempts to create a basic cracker. Â I was aiming for a saltine cracker, but no matter what I did, it kept leaning in the direction of a club cracker.
So, rather than continue to fight it, I accepted it for what it was… a darn good “club” cracker! Â Keebler makes the Club Cracker that is a delicious melt-in-your-mouth cracker with an indulgent buttery taste – and a flaky texture. Â Though my version may not be exactly like the Keebler brand, it’s pretty tasty, not to mention a whole lot healthier.
Keebler Club Crackers Ingredients:
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SOYBEAN OIL WITH TBHQ FOR FRESHNESS, SUGAR, CONTAINS TWO PERCENT OR LESS OF SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, CORNSTARCH, SOY LECITHIN.
All I can say about that is… Yukka!
One thing that I learned was to keep the salt out of them and instead just put it on them. Â Trust me, after experimenting 4x it is better this way. Â I used Pink Himalayan Salt, coarse grind, and gave the crackers a liberal dose right before I slid the tray into the dehydrator. Â If you forget to do this step, I have a tip just for you. Â Spritz the dry crackers with water, sprinkle with salt, and pop back into the dehydrator for about one hour. Â Problem solved.
Things I learned as I experimented in the kitchen…
- I tried using cashews instead of the hemp seeds and the cracker was more on the sweet side, was good but not exactly what I was looking for.
- I tried using cashews and some ground chia seeds but again the sweet flavor came through and the ground chia seeds made the crackers gray in color, not appealing to the eye.
- I tried using sprouted, dehydrated buckwheat, ground to flour but it had a very unpleasant aftertaste.
- I tried adding salt to the batter but it was too powerful for the delicate balance of the saltine cracker flavor I was aiming for.
- If you don’t wish to use butter flavoring as an ingredient, check out my other post for Flakey “Club” Crackers.
Ingredients:
Yields 24 – 36 crackers
Dry Ingredients:
Wet Ingredients:
- 3/4 cup water
- 2  tsp butter extract or vanilla extract
- 6 drops liquid stevia
- coarse salt for top
Preparation:
- Place the hemp seeds in the food processor, fitted with the “S” blade, and process till it starts to break down into small pieces. Â This won’t turn into a fine powder due to the natural oils in hemp seeds.
- Add the almond flour, protein powder, and salt. Â Pulse together to mix.
- Note: If you pre-soak your nuts, you will want to make sure you have dehydrated then completely dry before you grind them into flour.
- Measure out 3/4 cup of water. Â Add the butter extract and stevia to the water and stir together. Â Pour the liquid into the food processor and mix till it creates a paste-like consistency.
- If it is too dry and clumpy, add 1 Tbsp of water at a time till it reaches this stage.
- Spread the mixture on the teflex sheet that comes with the dehydrator.
- The batter will be sticky so dip the spatula in water every now and then to make it easier to spread.
- The batter doesn’t shrink up much so make them the thickness that you want in the end.
- Score the crackers into the desired sizes.
- Sprinkle a liberal amount on top of the crackers.
- Remember, these crackers don’t have salt in the batter, Â so this step is important.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 2 hours.
- Remove and make fork markings on top of the crackers.
- Return to the dehydrator and continue to dry for about 18 more hours.
- Remove and cool to room temp. Â These crackers don’t have a huge snap in them but they good and sturdy.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
Â
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, sugar free
These sound awesome! One question, though. What did you use for protein powder? Can’t wait to make them.
Thanks.
Ludia
thank you Ludia, please see the link above in the ingredient list. I used the Sunwarrior Natural Raw Protein Powder. Have a happy day!
This looks incredible! Do you think you can replace half of the almond flour with garbanzo bean flour? I know it won’t be raw, but it will make it not as heavily based on nuts. Or, perhaps 1/4 cup hemp pro fiber to replace one cup almond flour?
Can you please come up with a replication of the Skinny Crisps? They are gluten free crackers, but quite costly. Not raw, but something I know you can create!
Have a blessed day!
Morning Chris… I don’t know about your substitutions. You will have to experiment. Like I mentioned, it took me 4 tries to get it this point to where we are very happy with it. On the Skinny Crisps… I am not aware of what they taste like or anything. I can’t come up with a recipe with out knowing what they taste like. Never seen them locally.
Have a great day! amie sue
can’t wait to try these… the raw cheese nips turned out perfect!
Hi, love the look of some of your recipes, I do have a excalibur dehydrator would love some nutritional information on the recipes.
thanks, Dawn
Dawn,
Right now I don’t do the nutritional information on my recipes. But you can plug in the exact brand / ingredients that you used on some on-line programs that will give you that information. I have used this one in the past. http://recipes.sparkpeople.com/recipe-calculator.asp But there are many others if you Google recipe calculator. Blessings, amie sue
On the protein powder. What can I use for this or where can I find it? Really want to try these!
Gayle
Gayle, please see the link above in the ingredient list. I used the Sunwarrior Natural Raw Protein Powder. Have a great day, amie sue
Love this! I hope to feature it on my Facebook fan page tonight :-)!
Thanks Adrienne… I hope you try it one day and give me some feed back. :) Have a great evening. amie sue
Oh – you mean 1/4 cup protein powder, right? What type do you use? I tend to not use them much. I wonder if I could sub something else. Were you going for the protein or just a dry item? Thanks!
Yes, the ingredient list states 1/4 cup. You can click on the link to see the one I use. I used the protein powder for the… protein benefit and the slight flavor profile I wanted. Like I mentioned I worked hard to create this flavor profile so you are welcome to try any other ingredients, they will just taste different.
am i reading the ingredient list right on the butter extract? it contains propylene glycol……..antifreeze…..=(
Delia,
Oh my gosh! Thank you for brining this to my attention. You are correct in stating that the butter flavoring contains propylene glycol which in used in antifreeze. I apologize for not looking more closely at this ingredient, which is something I have never used in the past, nor shall I again in the future. I am going to come up with a replacement and will be updating this recipe as soon as I can. amie sue
Thanks. Will try these on the weekend. They look terrific.
Hello,
I wonder if you would kindly tell m what protein powder you are using? When I click on it in the recipe it comes up as ‘this page currently unavailable’.
Thank you, I am much obliged,
Ludia
Hi Ludia,
The link is working on my end. Can you try it again please? It could have been a weird glitch in the Internet world. I however used the Sunwarrior Raw Natural Protein Powder. Have a great day, amie sue
Oh my goodness. When I saw this recipe in my inbox I just had to try it, and fast. After chilling the dough in my fridge I realized that I had not added the protein powder, so quick I added it in and spread them out on the teflex. Uh oh! It was vanillaaaa flavored rice protein powder. If it hadn’t been for the sprinkling of salt on top I think they would have been a passable “tea biscuit”. But they did not go to waste, and they’re not all bad. Will be more careful next time around:)
Hi Naomi… club cracker…tea biscuit, it’s all good. hehe I have done that very thing when creating recipes so I feel you pain, but in the end it always comes out. Maybe just not expected. hehe Blessings, amie sue
I have been looking all over your website for the rectangular cracker cutter thingy that I recall you picturing in this recipe when it was emailed to me. Can you please help me find it, I think I can put it to good use. Any subs for the butter flavoring yet?
All the Best,
Naomi
Hello Naomi,
I am not sure I know what you are talking about…”rectangular cutter?” I didn’t use a special cutter for this recipe. And yes, I have the alternative recipe listed on this post…. but here it is again. https://nouveauraw.com/raw-recipies/crackers/flakey-club-crackers/
Many blessings dear Naomi! amie sue
Hi, Amie I went to market today and they said that the natural protein powder was the whey I told lady work in store I don’t think that right, she insisted there are many natural protein so I got the whey remember im trying to gain weight havnt made club crackers yet, I will wait til I can purchase the one you mention.
Thanks Barb.
Hello Barbara, there are tons of protein powders on the market and not all are the same.
Whey protein is a milk by-product and is not vegan. I am not sure if this is an issue for you or not. There are soy protein, pea protein, hemp protein… oh my the list goes on. You need to select the one that fits your eating style, and works best for your body. When using protein powders in recipes outside of creating drinks with them, they present different textures and flavors, so keep that in mind. You should be ok in the recipe, but I haven’t tried it myself. Have a great day Barb. amie sue
Dear Amie Sue,
Your cracker recipes all look wonderful.
would you suggest a cracker recipes to use as a general purpose dipping and snacking cracker and a cracker for use as a side accompaniment with salads and soups.
I would like to make them to have for family and friends on Sabbath. All your recipes seem well done and quite appealing. Please let me know what what you would recommend. Also, I have been searching the web for a tortilla recipe that does not include corn (tend to carry a fungus) snd is pliable and sturdy. This maybe difficult in the raw world. I have not had success with them (falls apart-even after insulating- or is not pliable. I have not tried any of yours tortilla or wrap recipes and wanted to know if you might guide me in my selection. Thank you for sharing your craft.
Hello Rhondy,
To suggest a cracker that can be dipped or used along side of a salad would lead me to just recommend any cracker on my site. haha It just depends on what flavors you like.
As far as a tortilla recipe without a corn… I take it that having the true “corn” flavor in a tortilla is not necessarily what you are going after. Also can you clarify for me… are you looking for a tortilla chip or wrap? It seems if corn isn’t in your book of acceptable ingredients that you are just looking for either a cracker or typical wrap? Am I right? If you are wanting a corn flavor without using corn… that is hard in cooked or raw. :)
amie sue
Thank you for your reply Amie Sue. With regard to the request for a tortilla that is corn free,pliable, and sturdy,I am not looking for something that mimics a corn taste, nor am I looking for a chip. To clarify, I would simply like a good all purpose tasty wrap.
Thank you for your response to my question regarding cracker recipes to use for dipping and with soups and salads. Since you feel any of your cracker recipes would work, what do you think about the “club cracker” recipe for salads and a flax cracker for dipping? As I am usually introducing raw food creations to a non rawbies or raw newbies, I like to share food that can “easily” replace unhealthy SAD fare. Your peanut butter(I substitute almond butter.), cookie recipe, oat bread and bun recipe have become household staples that the family enjoys. I have tried the breakfast crunch cereal and others that were successful. Thank you again for sharing.
Oh my, I nearly forgot. I am planning to use a soup recipe form your site and can not wait to try either the alphabet soup or the most recent noodle soup recipe you recently posted. Raw soups have been very difficult for my family to adjust to. I have found one or two reliable recipes that I use, but would like to expand. What are your thoughts regarding the two soups I have selected to try? Sorry for such a along post(It is easy to get carried away when you are excited). Thank you again and I look forward to reading your reply.
Good evening Rhondy,
Ok, that helps. I just wasn’t sure 100% what you were looking for. :) I have made many wraps over the years but I see that I don’t have many recipes posted… so let me work on this for you.
I think the Club cracker would be a really good one to introduce to others. When I made them, I took them down to our local coffee shop and shared them with the workers there and everyone really enjoyed them. They have a more neutral flavor so keep that in mind. My husband loves them with the nut cheeses on them. The flax crackers are good too. Those are staples at all the parties I throw and I have converted many people over to them…and these are non-raw-foodists. Thank you for sharing with me about all the staple foods that you have come to enjoy through my site. That warms my heart!
Never apologize for a long post… I LOVE it! I share the same excitement so it’s all good! Regarding the two soups… well shoot, I would say to try them for sure! Start with the Alphabet one, I think your family would get a real kick out of it. Specially since you are making the letters yourself! Do you have kids? They would love to help! Please let me know how it goes if you make either one.
Have a wonderful evening Rhondy…amie sue
Amie Sue,
Congratulations on your Best of Raw for 2013. You are in a raw category that compares to none.
Your sharing and coaching has been very helpful and inspiring to those of us needing expert raw food skills and techniques that make for successful raw dishes. Again, for this thank you.
Also, I wanted to know if you have been able to give any more thought to my request for a raw wrap or tortilla recipe as described above? I have confidence in your ability to provide guidance as I have seen you do amazing things with raw foods. It has been challenging finding a recipe that “works” and adheres to food combining principles. Please know that I thank you and await your help.
-Rhondy
Hello Rhondy,
Thank you so much. :) I will admit that I did make a batch of wraps that I was very excited about at first… lol…. but guess what I did… I forgot about them in the dehydrator and by the time I remembered them, they were frisbees! *smacks forehead* There are blessings and curses to having your dehydrator in a separate area away from the kitchen. haha I haven’t given up… so please don’t give up on me. :) Have a wonderful week Rhondy. amie sue
I was reading the comments for this recipe when I also saw the comment re the butter extract ingredient containing propylene glycol. So much time has gone by, was wondering if you’d been able to come with a substitute? I know that the original post is from some time past but as word spreads about your website, more and more people will visit and it would be great to have a truly good recipe with no funny ingredients.
Thanks so much! Again, just found your site this week and everything looks just lovely!
Cheers.
Hello Wm,
Thank you for commenting. Right above the ingredient list, I have a link to another recipe that a person can make for this cracker as an alternative.
I appreciate your kind words and concern. Have a wonderful week! amie sue
Could I substitute the protein powder with maca powder?
Good day Natnode,
Yes, that would be just fine. Let me know how they turn out. blessings, amie sue :)
Perfect, thanks!