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

These are SOO good! They are my favorite thing to eat as a midnight snack. They’re great to offer at parties and during holidays, too!

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..=)

Theses are great with just about anything. I put veggies in mine and wrap them up or just grab a few to munch on while on the run. Everyone who’s tried them love them. They are actually a variation on the curried crepes from the cook book RAW by charlie trotter and roxanne klein. The recipes from the book are to die for but extensive ingredient list.This was my take after I left the crepes in too long. Now I make them all the time as they keep well.