Learning to make raw vegan crackers will add some variety to your raw food diet. Have a base for dips or spread and just having something crunchy make eating raw food that much more delicious. This recipe is for basic flaxseed crackers. Once you have mastered the technique you can start add other spices and substitute other grains to make it your own.
3 cup flax seeds (any variety)
3 teaspoons vegan sea salt
3 ¾ cup to 4 cups of filtered water
Grind the flaxseeds in a food processor. Mix the ground flaxseeds with the water. Spread the mixture out onto the trays of the dehydrator. You want the mixture to be about a quarter of an inch in thickness.
Score the cracker dough with a wheeled pizza cutter. Turn on the dehydrator to 95 degrees. The crackers will take at least 12 hours and could take twice that long. When you feel they are about halfway cooked turn score them again. Turn them over placing a tray on top and flipping them. Finish dehydrating the crackers until they are crispy.
To boost the flavor you can add herbs and tomato pulp (left over from juicing) for an Italian flavored cracker. Try adding nuts or other spices to make them any flavor that you like.
Once you have mastered a basic flax cracker try this more complex and tastier recipe for hemp seed and flax crackers.
2 red bell peppers, chopped up in the food processor
¼ cup hemp seeds
1 ¼ cup walnuts, soaked for 2 hours and ground up
¼ golden flax seeds
1 teaspoon sea salt
Mix the ingredients together in a bowl. Add a little water if needed to hold the mixture together. Put the dough on a dehydrator liner sheet and spread it out with an offset spatula. Place another sheet on top and roll it with a rolling pin. Put them in the dehydrator at 105 degrees. Once the crackers have firmed and hold together (about 45 minutes) flip them off of the sheet and onto the screen of the dehydrator tray. Dehydrate until they are crispy.
You can use the same recipe above and add the following ingredients to make a sweet version. Here are the additional ingredients:
2 carrots, finely grated (instead of the bell peppers)
Cinnamon (3 to 4 sticks)
Cardamom (2 pods)
Dried orange peel
Stevia (granular), to taste
1 tablespoon honey
Grind up the spices in a clean coffee grinder. Mix together all of the ingredients in with the mixture. Spread these out on dehydrator liner sheet and sprinkle some more cinnamon and stevia mixed together on the top. Press the mixture down into the dough. Dehydrate at 110 degrees for 2 hours. Flip them over and remove the dehydrator liner.