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Thyme and Pecan Coastal Crackers

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raw vegan gluten free Thyme and Pecan Coastal Crackers displayed with an old fashion clock

~ raw, vegan, gluten-free ~

I have been creating a series of what I call, Coastal Crackers and I am falling head over heels for each one.  They are very sturdy crackers that really hold their own.  Meaning, we enjoy them as is… no cheese, no spreads, no noffin’!  That isn’t to say that they won’t pair well with those things… they are just amazing all by themselves.

My suggestion would be to use fresh thyme in these crackers.  There is just something special about using fresh herbs.  The flavor is so much more vibrant.   Thyme is also rich in nutrients, now I realize that we are not going to be eating therapeutic amounts of thyme in these crackers, but the more we add healthier ingredients to our foods, the better. :)

“It is rich in Vitamin A that is a fat-soluble vitamin and an antioxidant essential for healthy mucus membranes and skin, thyme promotes healthy vision.  Thyme also contains antiseptic and antibiotic properties that make it a great remedy when you have a cold, cough or a sore throat. According to a study, the herb is known to treat bronchitis and coughs.  A cup of thyme tea is recommended for those with cold.”  (source).

But let’s talk more about this cracker.  As I mentioned above, it is a very hardy cracker.   The savoriness… ooooh the savoriness (I hope that is a word) is just delightful when pairing the richness of the pecans with the freshness of the thyme.  Then to top it off, literally, I sprinkled a coarse finishing salt on top.  This is an easy way to elevate your food experience… a true flavor enhancer.

The concept of finishing salt is exactly what it sounds like… you get a good pinch of your carefully chosen salt and fling it across the surface of your food, and take a bite.  The experience is strong at first but tapers with each chew.  Let me see if I can describe it well enough.

As you eat, the food and salt combine but you first get a flash of salt, then along comes a hint of flavor from the food.  You chew again and then get a flicker of salt and but now the flavors of food get stronger.  See the pattern so far?  And then lastly a faint spark of salt catches at the richest and most complex flavors of the food.  With finishing salt, the relationship of salt and food evolves with every bite. The rewards are increased intensity of flavor, greater flavor complexity, exciting new textures and even aromas, and a heightened awareness of the very process of tasting food.   If you doubt this, I invite you to experiment for yourself.

a stack of raw vegan gluten free Thyme and Pecan Coastal Crackers Ingredients:

Yields 50

Cracker base:

Almond milk sludge:


  1. In the food processor, fitted with the “S” blade, pulse together the pecans, sunflower seeds, chia seeds, flax, pepper and celery salt.
  2. Add the almond pulp, almond milk sludge, vinegar, sweetener (of choice) and thyme.   Process into a thick batter that is almost paste-like.
  3. Add the diced dates and pulse together.
  4. Divide in half and spread out on two teflex sheets that come with the dehydrator.  Spread to about 1/4″ thick.  Square of the edges and score into preferred shapes and sizes.
  5. Optional but I did this… I took a meat tenderizer and stamped each cracker square.
  6. Add a coarse finishing salt on top.
  7. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees for up to 16 hours or until dry.  Keep in mind that once they cool, they crisp up some.   So it a good idea to pull a cracker out every once in a while and let it cool to room temp to test it for doneness.
  8. Store in airtight container on the counter for 5-7 days or in the freezer for 1-2 months.

Culinary Explanations:

a stack of raw vegan gluten free Thyme and Pecan Coastal Crackers on a wooden table

a stack of raw vegan gluten free Thyme and Pecan Coastal Crackers with fresh rosemary

14 thoughts on “Thyme and Pecan Coastal Crackers

  1. Renee de Abreu says:

    Amie Sue,

    Another fabulous creation! I want to thank you so much for all that you share with us. I’m so happy with what is in your recipes of late… how many trays you are using! With your baklava recipe it was one tray and now this two. Loving it!!! Takes away a lot of questions you ask yourself when spreading the batters on teflex. How’s the new kitchen coming along? Thanks again!

    • amie-sue says:

      Thanks Renee… I do my best but I am always learning. :)

      The kitchen is coming along wonderfully. The electrician is here as I type this, putting more power in so I can move the fridges and freezers to another wall. Next Tues. the dehydrator is suppose to show up. We have a few more things to tend to but soon it will back in business. :) Thank you for asking! amie sue

  2. christie says:

    Does it matter if I don’t have a dehydrator? Seems I do not have the teflex sheets. Perhaps the oven would be okay?

    • amie-sue says:

      You can always try Christie. I haven’t and don’t bake the raw recipes on my site usually so it’s hard for me to say for sure. amie sue

  3. Aliona says:

    The recipe is a must try. Amie- Sue how do you determine the shelf life of your crackers?

    • amie-sue says:

      It will always vary Aliona. Factors that come into play are:

      How much moisture was left in them after dehydrating.
      How they were stored…
      How humid is the climate that you live in..

      If any dehydrated crackers start to soften, you can always throw them back in the dehydrator for a bit to crisp them up. :) Does this help? Have a great weekend, amie sue

  4. preeti says:

    Hi Amie Sue

    I am totally intrigued by this recipe…just wondering if I could just grind up raw almonds soaked overnight in place the almond pulp.

    • amie-sue says:

      Hello Preeti,

      Yes, it is possible but it will change the texture of the cracker. Almond pulp gives a cracker a lighter, crispiness. The whole almonds, ground, will leave it more dense. Just take note of that and you will be fine :) Keep me posted how it goes. Many blessings, amie sue

  5. preeti says:

    Hi Amie Sue
    As you must have sensed I am all set to make this…its hard to find raw apple cider vinegar where I live…what could be a good substitute.
    What other recipes are similar to this?

    • amie-sue says:

      Good morning Preeti, I understand that it can be hard to find certain ingredients when we come from all corners of the world. Do you have access to any fermented type vinagers? These tend to be healthier. You can also use fresh lemon juice. It doesn’t carry the same tang but its an acid which will balance the recipe, which is why I added it. I hope this helps, Blessings :) amie sue

  6. preeti says:

    Hi Amie
    So finally making this now…its been on my mind and hadnt gotten down to it.
    So please tell me….almond sludge, and then again almond pulp?

    • amie-sue says:

      Hello Preeti,

      Yes, they are two different forms of almonds. You will need 1 1/2 cups of almond pulp and make the almond sludge as instructed (#2 in the instructions tell you to add both of them into the recipe then.) Does this help? amie sue

      • preeti says:

        So almond sludge is just grinding soaked almonds and water? To what consistency?

        Cant wait to make this….you know how some recipes just stay in your mind!!…this one does for me :)

        • amie-sue says:

          Hello Preeti,

          Just blend it for about 30 seconds so it isn’t chunky. :) Keep me posted how they turn out. Yummy! amie sue

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