Raw Vegan Crackers

Since we are talking ‘crunchy’ treats, here’s a great recipe for those of you who want to be even more particular about what you are eating at all times. And a little more adventurous in the kitchen. These Raw Crackers are Vegan, Wheat Free, Gluten Free, Soy Free, Dairy Free and Paleo friendly. They are easy to make and limited only by your imagination once you have mastered the recipe. Because they are dehydrated and not cooked they do take some time so you need to be organised to always have some on hand.

You don’t need a dehydrator to make these, I use my oven set at just under 50 degrees and have the door cracked open just a little by wedging something in the door. They will take anywhere from 12-15 hours to dry out in either a dehydrator or the oven. But they are worth every hour :). I like to put them in the oven as early as possible in the morning or even after dinner and let them go over night. I don’t have a problem with leaving my oven on overnight, but that’s up to you. Crispy, crunchy, savory flavoured seed and vege goodness. Enjoy.

Let me know how you go making them and what you think of the taste by leaving a comment below.

RAW VEGAN CRACKERS

These crackers are one of my favourites. They are crunchy, delicious and GOOD FOR YOU! These are perfect any time you want something to crunch on. You can eat them on their own or have with fresh hummus or topped with avocado, tomato and sprouts or your favourite nut cheese.

1 cup buckwheat groats, soaked 1 hour
1/2 cup pumpkin seeds, soaked 1 hour
1/2 cup sunflower seeds, soaked 1 hour
1/2 cup flaxseed, soaked 1 hour
1/4 cup maple syrup
1/2 cup diced onion
1/4 cup fresh or freeze dried dill
1/2 large bell pepper, seeded
2 small to medium tomatoes, seeded
3 TBSP. nutritional yeast
1 TBSP lemon juice
1 garlic clove
1 1/2 tsps Himalayan salt

Put all the seeds in to one bowl and cover with filtered water. Stand for 1 hour.

1. Drain groats and all seeds.
2. Place all ingredients into food processor and process until smooth.
3. Spread mix onto teflex sheets (dehydrator trays) and spread evenly with spatula into a large square.

If using your oven – I have found that using large baking trays (40cm x 28cm) with baking paper lining works but the best way is to use a cake cooling rack covered with baking paper over it. Try to find racks that have a double layer and are not too wide between the bars. You will need 3 racks or trays as this quantity makes a lot of cracker mix.
4. Dehydrate at 145f for 2 hours, and then 110f for another 12-14 hours until crunchy.

OR place your oven on approx. 50 degrees, with the door cracked open a bit (never do this with a gas oven). Time will vary because of humidity where you live, how low your oven goes in temperature and other variables.

Mine take about 12 hours with 3 trays and a good even spreading of the mixture.
You can always substitute seeds, or use all pumpkin or all sunflower. You can also use date paste instead of maple syrup, or substitute zucchini for the bell pepper. That’s the beauty and simplicity of raw recipes, you really can’t go wrong by making substitutions with things you have on hand and that you like the taste of!

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