Seed crackers are super easy to make, and are a great snack to pair with soup, or your favorite vegan spread, any time of day. This particular cracker recipe can be baked in the dehydrator, or the oven – and no blending is necessary. I chose to dehydrate my crackers, as the flavor of the crackers keeps the flavor of the unroasted seeds – which I truly enjoy!
When preparing this recipe, don’t get hung-up on exact measurements, or ingredients. It really isn’t that important. It’s all in the heating time, seasoning, and moisture the crackers hold. If you choose, you can double the batch, or cut it in half, and freeze the dough to bake later! Now for the recipe:
Ingredients:
- 1 1/4 cup quick oats
- 1 cup raw super seed Mix (Gerb’s produces a few different raw seed mix options; but any mix will do)
- 1 1/2 T hulled sesame seeds
- 1 1/2 T hulled black sesame seeds
- 2 T hulled hemp seeds
- 3 T flax seed
- 3 T chia seeds
- 1 tsp pink Himalayan salt or sea salt
- 3 T sunflower seed butter
- 1 T coconut oil
- 1 T date syrup
- 3/4 to 1 cup filtered water
How to Prepare:
- In a small bowl, mix together the coconut oil, water and date syrup and set aside.
- In a larger mixing bowl, combine all the remaining ingredients, including the seed butter. Mix well.
- Add water, oil, and date syrup mixture, and continue to mix well. Add more water to create a dough like consistency.
- Once ingredients are well combined, and sticking together like a dough, begin kneading the dough as much as possible.
- Form a ball, and let set for about 20 to 30 minutes, letting the flax and chia expand, soaking up any moisture, to create a more pliable dough.
- Roll doll into a a log shape, and cover with saran wrap. Place in the freezer for about 30 minutes to an hour. Roll should be stiff, but not frozen. Ready to slice.
- Cut roll into slices, making each slice even in thickness with the next slice until the entire roll is used. The thicker the slice, the more chance of the cracker being less crunchy and more bread-like. The thinner the cracker, the crunchier and drier it can become. Too thin, and your cracker will crumble.
- If baking in the oven, evenly space slices on a cookie sheet, covered with parchment paper. Place in a 350F degree, preheated oven for about 15-30 minutes, or until the crackers are the texture desired. Remove from heat, and let completely cool before serving or storing.
- If using a dehydrator, evenly space slices on a dehydrator tray, covered with a ParaFlexx Sheet (also called Teflex). Place in the middle section of the dehydrator, with the temperature set to 145F and let dry for about 8 to 12 hours (more or less, depending on desired texture). Remove from dehydrator, and serve.
- To store crackers, place in an air tight container. You can leave it in a cool dry place, such as in the pantry, or somewhere on the kitchen counter, or in the refrigerator. If storing in the refrigerator, be mindful of moisture that can build up inside the container, making the cracker soft, and more susceptible to expiring quicker. These crackers are essentially “raw”. Enjoy!
Serving Suggestions:
Serve crackers with delicious oat milk butter from Miyoko’s Creamery. Crackers are great with your favorite seed or nut butter too. Great crackers for soup, and good for dipping too!
Till next time!
Peace! 🙂
Debbie
Vega-Riffic Recipes 