Last week I made a bunch of raw crackers in the dehydrator. It's something I hadn't done in ages and I was in need some some crunchy snacks. One batch featured almond pulp and lots of spices as the main ingredients (as seen in the photo). I didn't write the recipe down for those ones unfortunately… but I DID write the recipe for the flax crackers which were the better of the two anyway.
I made a tangy avocado dip to go with them. It was the perfect crunchy combination of flavours of garlic, tamari, lime, and cayenne paired with a tangy creamy dip. I didn't write down the dip recipe either but I can tell you that it was a mixture of avocado, zucchini, lemon juice, apple cider vinegar, himalayan salt.
Salty Spicy Flax Crackers
The tamari and salt give a good saltiness and the cayenne provides the spice. Add more or less depending on your preferred level of spiciness. I like mind on the mild side!
1 1/3 cup whole flax seeds
2 cups water
1 cup ground flax
1/2 cup lime juice
6 tablespoons tamari
4 teaspoons minced fresh ginger
2 cloves garlic, minced*
1/2 teaspoon himalayan salt
Cayenne pepper, to taste
Soak the whole flax seeds in the water for 1-2 hours. Stir in the remaining ingredients and let the mixture sit for 15-20 minutes. Evenly spread the mixture on 2 paraflexx lined dehydrator trays. Score into cracker shapes. Dehydrate at 145F for 1 hour and then 115F for 26-30 hours, flipping the crackers after 7-8 hours. The crackers are finished when they're crunchy and dry. Store in a sealed container at room temperature.
*Mince it on a microplane
Here are a few other raw cracker recipes!
Baked "UnCheese" Crackers (grain free)
Sesame Nut Crackers (grain free)