These crackers are fun. A little “cheesy” thanks to the nutritional yeast, and still so simple. I served them at our New Years Eve party with real cheese and some raw zucchini hummus and cooked dips that I had made.
I usually keep raw crackers in the house. I rarely run out. They are so delicious, nutritious, add substance to any salad or soup, or are great quick little snack with dip or an avocado. I’ve been making raw crackers for years and they have definitely changed my dietary life. I no longer crave chips or store bought crackers and I never feel bloated or heavy after eating them.
I am always playing with flavors since I make them so often, and the reason why there aren’t more cracker recipes on my blog is because I rarely remember what I put in them since I really just start mixing things and tasting until I am satisfied with the flavor. I am trying to change that behavior some, so I can share more recipes here.
So here is my latest cracker recipe that I took the time to write down 🙂
- 2 cups water
- 3 cups soaked flax seeds
- 1 cup almond pulp (from leftover almond milk)
- 1/2 cup nutritional yeast
- 1 tsp salt or more to taste
- 2 TBS fresh oregano
- Taste it, add more salt if needed.
- In 2 batches, put ingredients in a blender and blend until flax seeds are broken down a bit
- Note: be careful with this step, if there is not enough water/liquid, you could break your blender (or your friends blender)!! (Don’t ask me how I know that…) If it seems like your blender is struggling, just add water. It will dry out anyways.
- Lay on a dehydrator sheet about 1/4 inch thick
- dehydrate at 105*F for about 8 hours
- flip on to the mesh screen
- dry another 6 hours or until nice and crispy
- store in an airtight container for weeks!