Live Life in Delicious Abundance!

I have always had a love for crackers! They’re great for a variety of different meals and snacks. Crackers can be used to soak up the never ending flavors of sauces, dips, dressings, and soups among many other culinary delights. Growing up, I ate a lot or Ritz crackers and Saltines along with my top ramen and other rice/potato/noodle dishes.

But now that I’m grown up and I have found the power of personal research on the World Wide Web, I’ve had the opportunity to experience a variety of delicious crackers and chips that aren’t composed of soybean oil or GMO corn and flour. One of the things I have noticed when talking to others about crackers and chips in general, is that many people think vegan (especially raw vegan!) foods are too in depth or time consuming, or both.

The truth is that you can make delicious crackers and chips at home without having to spend hours in the kitchen or having to sacrifice your health just for the sake of premade foods or ingredients. Just put the batter together, spread it out on the dehydrator sheets, and wait for them to be ready. Or you can bake them!

Partly because of their simplicity, I absolutely love vegan and RAW crackers, and feel good during and after eating them.

So recently I decided to make a “cheezy” kind of cracker that can be used like a tortilla chip or enjoyed as a piece of pita bread. And that’s how I came up with these “cheezy” flax crackers. I just followed my intuition (which always tends to lean on the simple side) and ended up yielding this yummy cracker goodness…

The flax crackers posted here were dehydrated, but you can bake them in the oven instead, yielding tons of yummy crackers in a lot less time than us saps that use the dehydrators.

Here’s what you need to make a batch of your own crackers:

Ingredients

  • 1 cup water
  • ½ cup whole flax seed
  • ½ cup ground flax seed
  • ½ cup sun dried tomatoes, soaked at least 30 minutes
  • ¼ cup nutritional yeast
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

TO COOK: Dice the soaked sun dried tomatoes into tiny pieces. Add the sun dried tomatoes to a large bowl and combine with the rest of the ingredients until a dough is formed. Spread out onto a cookie or pizza sheet to about ¼ inch thick and bake at 200 degrees F for about 30 minutes or until crispy and lightly browned.

To DEHYDRATE: Spread the flax mixture on your dehydrator sheets and leave in the dehydrator for about 4 hours. Score the mixture into cracker-sized allotments and then flip the mixture over and dehydrate another 3-4 hours or until crisp and “cracker” like.

  1. Bruce Woodburn says:

    late than never. So while I now understand the importance of including fatty whole foods like flax seeds and Brazil nuts into my regular diet, I know they shouldn’t make up a big portion of my overall

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