This week I’ve got a recipe for some raw crackers for you!
I don’t normally post my crackers recipes on the blog because they do take more than 5 minutes – the ‘dough’ is 5 minutes to make, but then you have to either dehydrate them or bake them in an oven (in which case they aren’t raw anymore but are still gluten-free and very healthy, see tips).
But everyone who has tried these crackers really loves them and wants the recipe, so I figured if my friends are crazy for these crackers, you’d want me to share them with you too!
You can enjoy these crackers with salads, soups and dips.
Makes two trays of crackers (about 25 crackers, 2 ½“ / 6 cm square)
Sesame Olive Raw Crackers
You will need:
A food processor (preferred), or chopping attachment of your hand blender
A dehydrator, or oven on lowest setting (see tips)
Ingredients
- 2 cups/250g golden flax seeds (linseed), ground (about 1 ½ cups/190g whole seeds)
- ½ cup/125g sesame seeds
- 2 cups/450g pitted olives
- 1 red or yellow pepper, cored, deseeded and roughly chopped
- 1 large tomato, roughly chopped
- ½ small zucchini (courgette), roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon maple syrup, honey or xylitol
- ½ teaspoon onion powder
- ½ teaspoon salt
How you do it
Put all the ground flax in a large bowl. Put the rest of the ingredients in a food processor and process until the vegetables are finely minced. Pour into the bowl with the flax seed and mix well. Use your hands if you like – it feels great and is much more efficient! If you are squeamish you can get a small child to help you:-)
Spread mixture thinly over 2 dehydrator trays lined with teflex sheets or parchment paper. Score the crackers with a ruler (see tips), and dehydrate at 115° F (46° C) for approx. 4 hours (or longer, see tips).
Flip over onto the mesh tray and dehydrate overnight, or for another 8 hours until they’re nice and crispy.
If using an oven, the process is the same but the time will be greatly reduced (see tips).
Rocking Raw Chef tips
- You can’t really go wrong when dehydrating crackers. You just want the top to be dry enough to be able to flip them over, so if you start by dehydrating them for longer than 4 hours, that’s fine – even all day won’t do any harm. Just flip them when you get home!
- If you’re using an oven on the lowest setting, the time will be much shorter so you’ll need to check your crackers more often. Spread your cracker batter onto baking trays lined with parchment paper (make sure you spread out the ‘dough’ evenly). Prop open your oven door (you can use some rolled up tin foil round the handle). Your crackers won’t need to be flipped, and should take about 4-5 hours to dry out. They won’t be fully raw, but they will definitely be healthier than store-bought crackers full of vegetable oil – and they will be delicious!
- Don’t feel like olives? Substitute the olives for the same quantity of high water-content vegetables – you could use tomatoes, or even half pepper and half sundried tomatoes (in which case you wouldn’t need the salt). Yum!
- Any leftover crackers will keep for weeks outside the fridge in a sealed container.
And what’s more…
Looking for something to dip your crackers into? I’ve got lots of ideas for you in my 5-Minute Soups & Sides, along with recipes for Party Raw Spinach Dip, Lemon Veggie Cream Cheese, Senegalese Style Unpeanut Soup and more.
Enjoy your Sesame Olive Raw Crackers!
And of course, let me know what you think in the comments!
