Raw-Vegan Seed and Vegetable Crackers

Raw-Vegan Seed and Vegetable Crackers

These are the yummiest raw-vegan crackers I made until now. I rarely make them, as I prefer to eat more fresh foods now, and when I do, I do not eat many like I used to, I eat 2-3 per day because they contain too much protein, are fatty and acidic. As they are dehydrated, they dehydrate our bodies by absorbing the moisture from our stomach and intestines. A good idea would be to soak them before eating. I will try this in the future. All in all, of course they are much healthier than bread, classic crackers and such. Just do not overeat them.

For the recipe you need the following ingredients:

  • 500gr (17.6oz) sunflower seeds
  • 500gr (17.6oz) pumpkin seeds
  • 300gr (10.6oz) flaxseeds
  • 5 rather large red bell peppers
  • 5 rather large carrots
  • 5 teaspoons natural salt
  • 2 teaspoons dried oregano.

Rinse all the seeds in 3 waters before soaking them, then leave them in water, overnight, flaxseeds separately with 3 times more water than their volume because flaxseeds absorb a lot of water. I prefer using jars for both rinsing and soaking, as it is easier to drain the water using a sieve.

Soaked Seeds

Next morning, drain the water. Flaxseeds will form a gelatine, which is what we need to bind the dough, so you will not be able to drain too much water from them.

Bell Peppers and Carrots

This time, and from now on each time I will prepare these crackers, I used my twin-gear cold press juicer to process all the ingredients, mixing vegetables and seeds while doing this. Before, I used my blender and needed to add more water in the process. I definitely had much better results with the cold press juicer in forming the dough.

Processing Ingredients using My Twin-Gear Cold Press Juicer

After I finished grinding the ingredients, I added salt and oregano to dough in a big stainless steel bowl, mixing them well, as I am making crackers for a few weeks.

Mixing Dough with the Rest of the Ingredients

I put a backing sheet on each tray of my stainless steel dehydrator. I used 6 trays (from 10). I spread the dough into a thin layer as evenly as I could using a cake server knife. Then I divided the dough using a pizza wheel as it does a greater job than the cake knife.

Spreading Dough on My Stainless Steel Dehydrator Trays using Backing Sheets

I dehydrated the crakers at 41 celsius degrees (105 Fahrenheit) for 12-14 hours like so: after 6 hours I turned the crackers on the other side, removed the backing sheet, and continued dehydration for another 6-8 hours.

I keep them in the refrigerator in glass casseroles and enjoy them with salads, spreads and dips, soups, all raw-vegan of course.

Do not overeat these delicious crackers like you tend to do for sure. Too many nuts and seeds are not healthy as they are fatty and acidic as I said in the beginning. Fruits, leafy greens and vegetables should be your main foods to eat. See the Raw-Vegan Food Pyramid below.


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