Raw Crackers
Raw Vegan Recipes

Raw Vegan Crackers


Having raw crackers on hand means that you will always have healthy snack to munch on. No more crackers out of a box, made at a factory and full of unhealthy ingredients. Keep a tin of these in your cupboard and you will always have something healthy to add to your meals or to even replace that potato chip craving.


These healthy crackers can be used in so many healthy food recipes;

  • Serve as hors d'oeuvres with a variety of toppings
  • Serve with a salad or soup
  • Use them with your favourite dip
  • Snack on them as is (a much healthier alternative to potato chips)
  • Make them bigger and softer and use them as a healthy wheat free wrap
  • Make them bigger and use as a pizza crust
  • Be creative ... the options are endless


  • Raw Cracker Recipes


    Be sure to use only fresh organic ingredients and start all your recipes with LOVE - it is the secret ingredient that will make your raw crackers amazing!


    Simple Flax Cracker Recipe

    Flax Cracker Recipe

    INGREDIENTS:

    • 1 cup flax
    • 3 cups water
    • 1 tsp sea salt

    (Need supplies?  Try here, here or here.)


    No extras, plain and simple.

    Just blend, spread on dehydrator sheets and dehydrate until crispy (flip over and remove teflex sheet about half way through).

    *Note: If mixture seems too thin once blended to spread on the dehydrator sheets, let it sit for about 20 minutes and the flax will absorb some of the liquid creating a thicker consistency.



    Simple Chia Seed Cracker Recipe


    INGREDIENTS:

     Options:

    • 1 tsp curry powder

    or

    • 1 tsp dried basil, oregano, thyme


    (Need supplies?  Try here, here or here.)


    Combine ingredients in a bowl, mix together and let sit for 10-30 minutes.

    The mixture will become thick and gel like.

    Spread mixture on dehydrator trays with teflex sheets.

    Dehydrate at about 115F for a 2-2.5 hours. 

    Flip over and remove teflex sheet and continue dehydrating until the crackers are as crispy as you like them.

    Be creative with this recipe - try the options above to make chia curry crackers or chia herb crackers.  Make this recipe your own by coming up with new ingredients to add in and if you have a recipe idea you would like to share, please do so here.


    Cauliflower Crackers


    This recipe is very versatile and can be used as a crispy cracker, pizza crust or a tortilla type wrap.

    For a more detailed version of this recipe, click here.


    INGREDIENTS:

    • LOVE (always start every recipe with LOVE)
    • 1 head cauliflower, chopped
    • Chia Gel (see instructions below)
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/2 cup fresh cilantro (or herbs of choice)

    CHIA GEL

    • 2 Tablespoons chia seeds
    • 1/2 cup water

    Mix together chia seeds and water in a bowl and set aside.

    The chia seeds and water will create a gel while you are getting everything else ready.

    Add chopped cauliflower to food processor and process.

    Add remaining ingredients (including chia gel) and process again.

    Spoon the mixture on dehydrator sheets into the shape you desire.  You can make tortilla wraps, bigger for pizza crust, smaller for crackers.

    To make a nice thick sturdy cracker or pizza crust, spread the mixture about 1/2 inch thick or more (it will get thinner as it dries).

    Once they are dry on the top, flip over and remove teflex sheet. 

    Dehydrate for a few more hours (longer if you want a crispy cracker or well done pizza crust, shorter for a more pliable tortilla wrap).


    Vegetable Cracker #1

    This is, so far, my favourite raw cracker recipe! I snack on these just like I would a bag of potato chips.


    Vegetable Cracker Recipe


    INGREDIENTS:

    • 1 cup flax
    • 4 cups water
    • 2 cloves garlic
    • 2 small tomatoes
    • small slice of onion
    • 1 tsp sea salt
    • cayenne pepper (optional, if you want a spicy cracker/chip)

    (Need supplies?  Try here, here or here.)


    Blend all ingredients in a blender (I use a Vitamix blender).

    If mixture seems too thin, let sit for about 20 minutes and the flax will absorb some of the liquid creating a thicker consistency.

    Pour onto dehydrator teflex sheets (I use an Excalibur dehydrator) and smooth out as thin as possible without becoming transparent.

    Dehydrate for about 30 minutes and then score crackers into the shape you want. Continue dehydrating until crispy (flip over and remove teflex sheet about half way through).

    Break apart and store in a glass jar.

    This makes a very thin cracker that is more like a chip - great to replace potato chips!!!

    You can spread the batter thicker on the dehydrator sheets to make thicker crackers (using less water will make them thicker too).

    Enjoy!!


    Vegetable Cracker #2

    This is a raw cracker with substance! Great used as a base for hors d'oeuvres or served with vegan cheese slices

    INGREDIENTS:

    • 1.5 cups ground flax seeds (always store flax whole and grind at time of making recipe) OR chia seeds
    • 1/2 cup whole flax seeds or chia seeds
    • 2 cups vegetable pulp (pulp that remains after making green juice)
    • 1/2 onion
    • 3 small tomatoes
    • 1/2 red bell pepper
    • 1-2 cloves garlic
    • 2 tbsp tamari
    • 1/4 tsp sea salt
    • 1/4 tsp pepper sauce or 1/4 tsp cayenne (optional)
    • 1/4 tsp paprika

    (Need supplies?  Try here, here or here.)


    Soak ground and whole flax or chia seeds and set aside (put seeds in a bowl and add water just enough to cover the seeds).

    Blend everything else in blender (I use a Vitamix blender) and taste.

    Adjust ingredients until you like the taste.

    Add soaked flax (should be quite gelatinous by now) and blend again.

    Mixture should be the consistency of pudding. Add a little water if needed.



    Pour onto dehydrator sheets (I use an Excalibur dehydrator).

    Spreading the mixture thinly will result in crispier thinner crackers. For thicker crackers or for making a softer wrap, spread the mixture thicker.

    Use something with a straight edge (I use a hard plastic scraper, don't use a sharp knife) to score the crackers into the size and shape you want.

    Dehydrate for 5 hours at 110F then flip over, remove teflex sheet and dehydrate until desired crispiness is reached. Enjoy!

    My favourite way of enjoying these raw crackers is as an hors d'oeuvre topped with miso paste, dulse seaweed, tomato, sliced olive and a sprinkle of chilli pepper.


    Raw Crackers with Toppings


    Cheez-it Style Raw Vegan Crackers

    Cheez-it Style Crackers - Raw Vegan Recipe

    These are a real favourite in our home.  Others have told me that these little wafers taste similar to those boxed crackers called Cheez-its.  You can even use these as a 'cheese slice' on top of one of the other crackers.

    INGREDIENTS:

    • 1 cup macadamia nuts, soaked for at least 15 minutes
    • 1 chopped bell pepper (a red bell pepper will make a darker orange 'cheese' cracker, a yellow or orange bell pepper will make a more yellow 'cheese' cracker)
    • sea salt to taste
    • cayenne pepper to taste

    Blend everything in a blender (I use a Vitamix Blender).

    Spoon the mixture onto dehydrator sheets and dehydrate.

    These will remain somewhat soft and chewy when finished.


    I hope you enjoy these raw food recipes and that these raw cracker recipes will inspire you to create more fun and health in your life!



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    You may also like:

    Chia Seed (info & recipes)

    Cheese (raw vegan recipe)

    Cauliflower Wraps (pizza crust, crackers)


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