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;
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!
No extras, plain and simple.
*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.
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.
This is, so far, my favourite raw cracker recipe! I snack on these just like I would a bag of potato chips.
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).
This is a raw cracker with substance! Great used as a base for hors d'oeuvres or served with vegan cheese slices
Soak ground and whole flax seeds and set aside.
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!
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.
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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