Monday, 25 November 2013

Raw, Grain-free & Flour-free Crackers

     I have not been missing starches really at all, except I am big hummus eater and I have to say sometimes it's nice to have something to spread that stuff on! While a carrot stick will do in a pinch I decided to go on the hunt for a vegan grain-free cracker recipe and I found one and it's raw to boot!

    Making these crackers is a bit time consuming so don't start making them at 9pm like I did, but they are DELICIOUS and totally worth the wee time commitment.

   So far I have found that raw-food "cooking" can take a bit longer because there is often soaking or dehydrating involved. or both. However, if you prep it really isn't a hassles and there are so many benefits to NOT cooking the nutrients out of your food.

A little tip I have found useful in cooking in general, but especially in recipes that involve more steps is to read through the WHOLE recipe and all the steps before you begin. It seems obvious, but I have often realized I was supposed to soak something for 9 hours right before I was set to prepare! Oy!

Now, let's get to this delicious recipe!

Things you will need:
Parchment paper
food processor or coffee grinder
Standar cookie sheet with edges

* recipes inspired by addicted to veggies

1 C flax seeds
1 C water
10 pre-soaked dates
4 C raw sunflower or pumpkin seeds
2-4 green onion chopped finely (depending how onion-y you want your crackers)
1 TB onion powder
1.5 TSP Himalayan pink salt
*black pepper to taste

Step 1: The first thing you want to get done is any soaking of things. So, place your flax seeds on a cup of water and let soak for 1 hours. At this time you also want to put your dates in some water and soak them as well (just enough to cover them). You can make date paste in bulk and freeze it, but I don't bother with all that.

Once your dates are soaked rinse them and throw them in a food processor with 1 or 2 TBS of water. Once your flax seeds are soaked they will be gooey and dense. mis your date paste and you flax goo together and set aside.

Step 2: Put your seeds in the food processor and pulse until they are roughly ground but not so much that you've made a powder. I used 1 cup raw pumpkin seeds and 1 cup raw sunflower seeds because that is what I had on hand.

Step 3: Mix everything up! In a large bowl mix your seeds mixture, chopped green onion, onion powder, black pepper and salt and fold it all in. Once all your ingredients are all nicely incorporated mix in you flax-date goo and mix it all up really well!
Step 4:  Once you have your lovely mixture you will want to prepare your parchment paper. Cut your parchment paper so that it covers the sides as well as the bottom of the pan you plan on using. After you have your pan ready you will want to spread your misture onto your pan. Have a small bowl of water handy so that the mixture doesn't stick to your hands while you are smoothing it out.  You want your mixture to be about 1/4 of and inch in thickness. After you have spread out your mixture score your crackers into the desired size.

Now, I don't have a dehydrator (mine broke) so I use my oven. You can use your oven easily, just set it at about 100 degrees and pop the oven door slightly open to keep moisture out!

Put your cracker mixture in your make-shift-oven-dehydrator for about 2.5 hours., then flip them and return to you make-shift-oven-dehydrator for another 30 minutes to an hour and done!

These crackers are YUMMY and definitely go well with hummus, so I am chuffed! 

Let me know what you all think and...

Enjoy your twigs!


  1. Looks delicious! Will be making these this week.

  2. Myles- do it! These are super yummy, hearty and quite filling! :) Enjoy!