Cracker Recipes
This is based on Matt amsden’s onion bread, except i used red onion and didn’t use nama shoyu (because I didn’t have any). This is the first thing i made with my new dehydrator and it turned out absolutely delicious! I will DEFINETLY be making more of this!
Adapted from “Rejuvenate Your Life” by Serene Allison. I found it on Raw Food Talk. I find this sauce is creamiest when I use soaked cashews. It can be used for pizza, on top of warmed broccoli, in lasagna, etc.
PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.
These are a delicious replacement for Mexican Chips. Wonderful with any mexican food – salsa, sunflower seed mock bean dip, taco salad, etc. A GREAT way to eat more Flax Seeds & get more OMEGA 3s! YUMMY!
This variation came from experimenting with different herbs and seeds and is based on a recipe found in Vegan World Fusion. I especially like this recipe with raw hummus.
I might be hallucinating but this tasted just like chicken salad to me! Party in the Hen House!
Now I honestly have never had a cheezit in the last 20 years or so, but my hubby is a snack connoisseur. He loved, LOVED! these…...said it was like a nacho, spicey cheezit! ah! it warms my heart to see him eating healthy snacks.
BTW,the “batter” made a nice nori wrap filling for my lunch today, with cukes and avo and lettuce.
On my quest to develop the perfect cracker upon which to spread raw almond butter, I figured, why not just use almonds? To optimize digestion, I try to avoid using more than one source of fat at a time in a recipe, or combining fats with sweets. So this is my attempt to enjoy almonds without any added sweetners. It has a warm autumnal taste without being heavy.
Reminiscent of “real” olive-rosemary bread but pleasantly mild. I made this because I am always looking for new ways to use pulp left over from juicing but also because I craved a very simple, mild-tasting bread/cracker raw-edible, one that I could nibble by itself or make into a bruschetta, or eat with a dip, versatile without being bland. Since I used beet pulp, mine turned out a pretty terracotta color, which I find psychologically soothing…Try with any mild veggies. The green pepper lightens up the flavor a bit (the olives and pumpkins seeds make it heavier.)
all the flavors of the italian classic in a light crisp cracker, perfect with caponata
So after making the lovely carrot crackers I wanted to try and use zucchini in the same fashion but make it sweet like bread so I threw this together. So far it smells lovely, can’t wait to try it!
Amazing Crackers. Very easy and will go well with savory or sweet dips, spreads, or pates. You can use the almonds powder left over from making almond milk. So very inexpensive!!! You can add herbs,veggies, seasoning, to make different flavors. Devoloped these because I am not a huge fan of flavored crackers competing with the flavors of what I put on them. Great as a pizza crust. I hope you like them as much as I do!
This is adapted from a recipe that was originally posted by Sweetlips on Raw Food Talk, and then adapted by Rawkinlocs. They are rumoured to taste like a certain pizza chain’s Crazy Bread. I don’t know about that, but they sure are tasty!
Apparently, you should not use green peppers for these crackers. I usually use half red pepper, and half yellow, which gives the crackers a lovely flavor and color.
Craving Saver! The fenugreek seeds give it the amazingly real pimento cheese texture. Eat on celery or a raw cracker or bread. My boyfriend couldn’t tell this wasn’t real cheese. He had it on sourdough. This isn’t a very good pic but he has lost about 20 lbs and you can see it in his face here..=)
The most addictive cracker I have ever tasted in my entire life. I was trying to recreate the delicious “Mac and Cheese” crackers that Didi’s “Baking for Health” company makes, but ended up with something in my opinion even better! Remember that sprouted nuts have a MUCH lower fat content than dry raw nuts, and lots of vitamins (so that they can grow into a plant), so no need to feel guilty about eating them! I used to have “Moorshin” friends when I was little (Martians, in the spelling of a 4 year old), and I often prepared food for their visits (anything I could find in the kitchen with some green food coloring added in). These are slightly green due to the kale juice, and are truly otherworldly in taste, AND munchie-grade addictive, hence the name. I’d also like to point out that this recipe is food-combining-rules-friendly!
Light, Sweet & Crispy! Perfect for those sweet cravings! Vanilla and Cinnamon are optional.
i’ve been making lots of flatbreads lately. you can create your own with staples like: a seed, 1 zucchini, flax seeds, and flavorings of your choice.
There’s something to give thanks for every day of the year. And over the past few days in Washington DC, it’s felt more like November than April anyway. This yummy flatbread tastes like something in between pumpkin pie and candied yams, with the added nutrition of flax seeds!
Crackers with Zing! Love these!
Hi! I got the inspiration for this recipe from the No-Wheat thins recipe on this site by smidbrod. I just couldn’t help doctoring them up so here is the new concoction.
I made these crunchy guys to eat with guacamole. I love playing with this new dehydrator!!
(My cat was feeling left out today since I didn’t make anything she could eat, so I let her be in the picture :o))
After a visit to a raw restaurant last week, I made it my mission to copy the wonderful texture of their crackers. Leaving half the buckwheat unblended yields crackers that can be thick and substantial, but still light and crispy. Truly the best raw cracker I have ever made, and relatively simple to make! Just make sure to dehydrate them thoroughly, these taste better the drier they are.
Herb choices can be improved upon, I think, but had to get the method out there because these are so yummy! Open to suggestions of adding a flavour zing, because with one these crackers can stand alone
So I got some juice pulp recipees from goneraw.com, but was still not satisfied, so I went kind of crazy and have been making up recipees with the pulp ever since. This is what I most recently came up with. Best if they stay a little moist and not too crunchy…more chewey..hence the name.
After much experimenting, I found that this recipe works the best for me to make Purple Corn Chips! The purple corn by itself it turns out too mealy, dry and strong tasting which is why I have the yellow corn in this recipe. Purple Corn has a higher antioxident level than blueberries so it is great to add to your recipes!
I wanted a blue corn chip recipe to sub for the cooked blue corn chips I used to eat and this is a nice sub for me. They turn out nice and crispy!
What to do with vegetable pulp left over from juicing? Especially when you’ve been juicing beets, ginger, garlic, celery, dandelion greens, apples and carrots? (That makes a delicious and highly detoxifying juice, by the way!) And what to do when your next door neighbor makes a hobby of growing and drying his own chili peppers? I found the answer at last. My mother, who is a very non-raw gourmet, adores this.
Very yummy, savory, simple crackers.
A really nice, crisp garlic cracker. The garlic gives them a “buttery” taste =D I love putting some avocado slices on top and eating them like that.
love thai green curry, now i can eat it anytime anywhere. warning : addictive if you are a thai food fanatic
I think that this is the best thing to do with your left over almond pulp…
Inspired by the book Raw Food Real World
Our favorite version of the ever-present kale chip.
What to do with the carrot pulp? Tired of carrot cake? Try this. It’s hard to put your finger on the taste…”interesting”, in a very good way. Food combining friendly without the honey, which is just an optional add-in for you sweet-tooths out there. (I think the clementines make it plenty sweet.) For maximum “yum” effect, try with coconut butter and honey spread on top!
I was searching for a flatbread made of fresh spinach. I did some experimenting and came up with a tasty recipe. Hope you enjoy it!