Multi-Seeded Crackers
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~ raw, vegan, gluten-free, nut-free ~
These crackers are crisp and flavorful… and a little on the “seedy side”, if you know what I mean. My inspiration for these crackers came from Mary’s Organic Crackers, which we have purchased in the past.
Whenever I post cracker recipes I get asked if a person can bake them in the oven. Usually, because they don’t own a dehydrator. Or they need/want to eat cooked foods and are looking for recipes that use clean, good quality ingredients. So I decided to split the batter in half so I could test out what it is like to bake it as well as dehydrate it.
The results are in…
Here are the results between the baked and dehydrated the version. The baked version retained more color and more flavor. I did notice that the baked crackers started to soften after being stored in an airtight container. So, I took the lid off and just let them sit on the counter for a week. They firmed back up and tasted great.
The dehydrated ones were way crisper than the baked crackers. I have to say that they were both wonderful in the taste category but the baked did have a little bit more of a… “bright” flavor. I am guessing that is because the baking process more or less roasted the seeds which deepen their flavor. So, there ya have it, in a nutshell… I mean a seed shell. :)
What I really love about this cracker though, is the coloring. The black, brown, tan, and white seeds, made for a gorgeous and dramatic looking cracker. As you can see in the photo, it presents really well and I must say that it paired perfectly with my
Raw “Brie” Cashew Cheese with Rind. This recipe does come with a oh-my-gosh-why-didn’t-you-tell-me-that-I-seeds-in-my-teeth, warning! Trust me… seriously. Either keep someone near you so you flash your spotted pearly whites to or have a mirror handy.
P.S. I have included a baking option for those of you who don’t own a dehydrator. You are still light years ahead of purchasing commercially processed cookies. So I am proud of you for being here. I do recommend in time that you invest in one as it will open up a whole new culinary world to you. :) I highly recommend the
9 tray Excalibur dehydrator.
Ingredients:
1 (12 x 12″) tray
- 1/2 cup white sesame seeds, soaked
- 1/2 cup black sesame seeds, soaked
- 2/3 cup sunflower seeds, soaked
- 1/3 cup flax seeds
- 1/3 cup chia seeds
- 1 tsp Ceylon cinnamon
- 1/4 tsp Himalayan pink salt
- 1/4 cup raisins, finely chopped
- 1 1/2 cups water
- 2 tsp coconut aminos
Preparation:
Cracker dough:
- After soaking the seeds, drain and rinse them. If you already have seeds that are in the pantry that has been soaked and dehydrated, you can use those without re-soaking them.
- In a medium-sized mixing bowl, combine the sesame seeds, sunflower seeds, flax and chia seeds, cinnamon, and salt. Stir together, making sure the seasoning is well incorporated.
- Add the minced raisins. With clean hands, run your fingers through the mixture, breaking apart any clumps of raisins. This process will coat the raisins keeping them separate.
- Add the water and coconut aminos, mix well.
- Coconut aminos is a soy sauce substitute so feel free to use any type that you have or like; Braggs aminos, Tamari, etc.
- Set aside for 30 minutes. This will give the flax and chia seeds time to work their thickening magic.
Dehydrator, raw version:
- Spread the batter 1/4″ thick on the non-stick sheets that come with the dehydrator.
- You can use parchment paper but not wax… wax sticks.
- Score the crackers to the size and shape that you want. I like to use a long metal ruler for this.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F). After about 2 hours, flip the crackers over onto the mesh sheet and gently peel the non-stick sheet off. Continue to dehydrate for 8-10 hours or until dry.
- Tip to flip – Set the dehydrator tray in front of you. Place a mesh sheet on top of the crackers, followed by another dehydrator frame. The crackers are now sandwiched between two trays. Pinch the edges together and flip over. Remove the tray and non-stick sheet. Easy peasy.
- Store in an airtight container for 1-2 weeks. Freeze for up to 3 months.
Baked, cooked version:
- Prep the cracker batter as instructed above.
- Preheat the oven to 350 degrees (F).
- Line a cookie sheet with parchment paper.
- Spread the batter on the parchment paper to 1/4″ thick.
- If you want to make circular crackers, bake them for 45 minutes, flipping every 15 minutes.
- Slide into the oven, center rack, and bake for about 55 minutes or until done.
- Halfway through the cooking time, flip the cracker onto the baking pan, and remove the parchment paper.
- Allow the crackers to cool. Cut to the desired size. Store in an airtight container for 1-2 weeks. Freeze for up to 3 months.
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.
Let the fun begin!
Hand-mix together so the raisins get a good powder-coating.
Add the water and coconut aminos.
Here is the batter, hanging out, waiting on the flax & chia seeds to thicken.
Preparing the batter for baking.
Slide into the oven for about 55 minutes.
Cut into desired shapes and sizes.
These crackers are heading to the dehydrator.
Bob required more crackers. This time I made them into circles.
I flattened the crackers with a metal measuring cup.
© AmieSue.com
Tags: Baked option, Dairy Free, Dehydrated, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan
These look amazing. Just started the sesame seeds soaking. I already have soaked sunflower seeds and I think I’ll throw in some pumpkin seeds, too. Looking forward to having these by morning. Yum! Thanks so much for sharing your wonderful recipes. They always turn out to be delicious!
Thank you Kim. You are so sweet and such an encourager to me. I hope you enjoy these crackers. Please report back if you would. You know I love to hear from you and those who try the recipes. Have a blessed weekend, amie sue
Great looking recipe! Especially, since I love crackers. Curious about why coconut skin is. I have Braggs and the ingredients one can purchase is so long. Don’t get me wrong I would love them all. Finding that I need a small chest freezer now.
Hello Renee,
Are you asking me what raw coconut aminos is? I think that is what you meant. It is a soy sauce substitute. Feel free to use any other type that you have on hand. Have a wonderful weekend. amie sue
https://nouveauraw.com/members-only/soy-sauce-salt-substitutions/
“seek and find” (or something like that … lol) … honestly, I have been trying to figure out how to add chia seeds and flax seeds to my evening routine (to help with sleep) … now I know :) Thank YOU, with ALL my heart, Amie Sue
You are welcome Angie. :) Glad I could be of service. hehe Say, I added a tumblr button to my recipes just for you! hehe Have a blessed and relaxing day. amie sue
thank you, re tumblr button ♥ and I will let you know when I try this recipe (jeeps, I wish I could try it today)
You are welcome Angie. hehe
Don’t know this product…Is the raw coconut aminos thicker than Bragg’s? Wondering why you use it instead of other Soy replacement?
Hello Suzanne,
I find all soy substitutes are the same in thickness. I use many different ones throughout my site. It often just depends on what I have on hand. amie sue
Question? What you would suggest to top the cracker?
What is in the photo ?
Hello P. I have the link to the recipe of the Raw “Brie” Cashew Cheese with Rind that I used with this cracker as a topping. Just about any spread or cheese would taste great with it. Enjoy! amie sue
This is an excellent recipe. It states do not use wax paper as it sticks. Of course I know better and used wax paper. Guess what? It sticks. Next batch will be better. Another excellent recipe, thanks.
Yep, wax paper sticks. Sorry you had to deal with that mess. Let me know how the next batch goes. Blessings Cyril. amie sue
They turned out beautifully. I used pumpkin seeds in place of half of the sunflower seeds. Didn’t have very many black sesame seeds, so I used mostly white. I added a tad more cinnamon, but I think I’d add a bit more next time just to see what they’d be like. As is, I don’t really taste any cinnamon. I love the slight sweetness of these crackers, which is what appealed to me about the recipe. The raisins and cinnamon give just the right hint of sweetness. These are crispy and satisfying, and yummy with cashew cheese. A bit addictive straight from the dehydrator, too!
Good afternoon Kim.
Thank you so much for sharing your experience with me/us. I am happy to hear that you are enjoying them. I appreciate your time in letting me know. Have a great day! amie sue
Hi Amie-sue, i love these crackers but I would prefer without the raisins (just my own personal tastes). I imagined a fully savory cracker and would love to make again without the sweetness. Can you suggest something to add instead? Would a mashed vegetable work? I’m not strictly raw so a cooked mashed veg … something to blend and not take away the gorgeous sesame/seeds tastes.
These are so crisp and can get a really good shape with them.
Thanks as always for sharing.
Good day Sandie,
You can just omit the raisins and all should be fine. If you want the added nutrient boost of adding some mashed-up veggies… I say go for it. :) Just watch the flavor profile of the veggie you decide on. Some can be bitter (cauliflower for ext.). I am happy to hear that you are enjoying the recipes. I appreciate your comments. blessings, amie sue