How to Make Raw Vegan Crackers

How to Make Raw Vegan Crackers

If you know about or have heard about raw foods you may have come over articles that talk about raw crackers - or more commonly - raw flax seed crackers. Raw crackers are commonly standbys for raw foodists of which I am one. I've been manufacture raw vegan or raw flax seed crackers for many years. I've tried dozens of recipes and come up with many of my own and many variations of those. The basic flax seed cracker method that most raw fooders start out on is indubitably ready by vegans who are not raw fooders and anything else who has way to a dehydrator.

It's hard to make raw flaxseed crackers without a dehydrator. People have tried to make them in low heat ovens but commonly the heat is too hot for them and it doesn't indubitably work.

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Here is my basic method for Raw Vegan Flax Seed Crackers.

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You'll need flax seeds whether brown or golden but most raw fooders use brown flax seeds. They're cheaper and just as nutritious as golden although some dispute that and pure water to start.

Here are two basic ways to start. whether with flax seeds ground up in a food processor or by soaking the flax seeds overnight. If you're going to soak the whole flax seeds you want to soak them for at least 4 hours or overnight.

Add the flax seeds to a mixing bowl and add about two teaspoons of sun-dried sea salt and slowly add about 2 1/2 to 3 cups of pure filtered water. You can add less or add more if it's too dry. You want to be able to spread the composition easily. Now this is the basic way. Now you can add anything spices you like. You can add 1 tablespoon of Italian seasoning, or 2-3 tablespoons of caraway seeds, 1-2 tablespoons of dried basil or coriander seeds.

You can just appraisal on the seasonings but add enough. Now you can experiment and generate your own cracker recipe. You can add a tomato or two or 3-4 dates or celery juice or carrot juice. If you add juices make sure to adjust the water so you don't have too much liquid. Or you can add about 4-5 stalks celery or so to the food processor when you're processing the flax seeds and water.

Spread your composition out on teflex sheets or dehydrator trays with no holes. Cut into squares. Preserve them at about 100 degrees for about 10 hours and then turn over. Just place an additional one tray on top and flip over. Then Preserve for an additional one 10 hours or so. Take a bite and you can tell if they're ready. Store in the refrigerator in an airtight jar. It's hard to ever over-dehydrate them. For a softer cracker check more often and shorten the dehydrating time.

Making flax seed crackers is indubitably fun and easy. You can generate so many versions. You'll find some that you love. Make sure to write down what you're adding so you can repeat it. You can serve flax seed crackers to non raw fooders too. Vegan and non-vegans alike love flax seed crackers.

How to Make Raw Vegan Crackers

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