“What goes great with soup? Saltines, and butter crackers!” This cracker recipe is a nice way to enjoy soup, or spread some seed or nut butter, or to just enjoy on their own as a snack. These crackers are gluten free, vegan, and can be mixed by hand, or in a food processor; made in the dehydrator or the oven. It just depends on how “raw” you want to keep them.
The crackers featured here are mixed by hand, and made in the dehydrator. I love dehydrated crackers! They just feel light, taste great, and don’t upset my stomach in any way. When I was a raw foodist, I would make all kinds of dehydrated crackers, breads, and chips, all plant-based, all raw, all super yummy! You can find some of those recipes here at my blog site, VegarifficRecipes.com. Now for this recipe:
Ingredients:
- 1 cup coconut flour (or other none refined, plant-based flour; or make your own)
- 1/2 cup chia seeds
- 1 T vegan egg replacer (or homemade vegan egg replacer such as ground flax seed)
- 1 T nutritional yeast
- 1 tsp sea salt, or pink Himalayan salt
- 1/2 tsp garlic powder
- 1 T dried parsley (or 1/2 bundle fresh parsley, stems removed, and chopped fine)
- 1 1/2 T prepared vegan butter (I used Miyoko’s vegan oat milk butter; you can make your own too)
- 3 cups filtered water
How to Prepare:
Combine all the dry ingredients into a large mixing bowl or food processor, and mix well. Add the liquid ingredients and mix again, until ingredients are thoroughly combined, and somewhat like fluffy wet dough.
If using a dehydrator.
- Prepare the dryer sheet (also known as a teflex dehydrator sheet), placing it on the dehydrator tray.
- Spread the dough mixture evenly over the sheet, making a symmetrical, large square.
- Score the square into rows and small cracker pieces.
- Place the tray with sheet into the dehydrator.
- Set the heat to 145 degrees, and cook for about 14-24 hours, checking occasionally for dryness. Dry times depend on denseness of crackers, as well as personal preference of cracker texture.
- Once completed, remove from dehydrator and let cool.
- Carefully snap crackers apart, and move from sheet to container or serving dish.
- Keep air tight on the counter for up to a few days, or in the refrigerator for longer.
If using an oven.
- Preheat the oven to 350 degrees.
- Prepare cookie sheet, by placing a sheet of parchment or wax paper over top.
- Spread the dough mixture evenly over the sheet, making a symmetrical, large square.
- Score the square into rows and small cracker pieces.
- Place the tray into the oven.
- Let crackers bake for about 20 to 40 minutes, checking occasionally for dryness. Don’t allow the crackers to burn. Browning is fine and is expected.
- Dry times depend on denseness of crackers, as well as personal preference of cracker texture.
- Once completed, remove from oven and let cool.
- Carefully snap crackers apart, and move from sheet to container or serving dish.
- Keep air tight on the counter for up to a few days, or in the refrigerator for longer.
This recipe doesn’t have to be exact. Experiment with it, changing it up a bit by adding other textures, such as seeds or nuts, or maybe dried fruit. “Raw” vegan crackers are just fabulous, and I think you will truly love them! Enjoy!
Peace! 🙂
Vega-Riffic Recipes 