3 years ago
Raw Butter Crackers

From Addicted to Veggies.

Every once in a while you find a new food that is so tasty, so decadent, it makes you want to hide in a corner and do nothing but eat it quietly and peacefully without any interruption or distraction. I like to call this kind of food: Dangerously Tasty.

I know it might seem silly that a Cracker would be included in this catagory of food, but this isn’t just any cracker. This is THE cracker of all crackers. It’s buttery, it’s salty, it’s crumbly, it’s melt in your mouth amazing, and it’s yours to make. Just be prepared to eat an entire batch all to yourself…because these little buggers are dangerously tasty. Special Thanks goes out to Nikki who mentioned (via Addicted to Veggies facebook page) that she was looking for a Cracker similar to the famous Saltine, to crumble into her Mushroom soup. Thanks for the inspiration Nikki!

Gourmet Butter Crackers

This recipe makes about 3 dozen crackers (maybe more). Make sure pay close attention to to the thickness noted in the recipe - and have a measuring tape on hand!


Step 1. Cracker Batter:

2 c Macadamia Nuts

Grind your Macadamia Nuts in your food Processor first! This ensures that they break down evenly when combining the rest of the ingredients. 

With your ground Macadamia Nuts still in the Food Processor add the following:

1/2 c AtV Sour Cream
1/4 tsp Celery seed - ground
1/2 tsp Sea Salt
1/4 c warm water & 4 Tbsp Flaxseed Meal - whisk together and let sit for 3 to 5 minutes so the flaxmeal can thicken

Puree all of the above together until it becomes a thick and creamy texture like so:


Step 2. Assembling your Crackers:

Now I’m gonna warn you - the batter alone for these crackers is so gosh darn tasty, you might be tempted to start spooning it into your mouth and forgo the cracker making process. I won’t blame you if you decide to do this, but I promise the next steps are worth it! Don’t forget to have a measuring tape on hand for these steps!

Place your Dough onto a large 12”x12” sheet of Parchment Paper:

-Spread your Cracker dough into a 1 inch thick Circle or Square. I recommend shaping it into a Square contrary to what my photos suggest (I was in a bit of a hurry when making these):

Place your Dough (seen above) into the Freezer (yes - the freezer) so it can firm up. This is very important because the dough will roll out better once it’s cold and firm. Leave your dough in the freezer for 1 hour.


Remove your chilled Dough from the freezer after 1 hour, place it (along with the Parchment Paper it’s sitting on) onto your counter.

-Place another 12” x 12” sheet of Parchment Paper on top of your chilled dough:

- Proceed to roll out your dough (that should now be sandwiched in between to sheets of Parchment Paper)

IMPORTANT: You do not want your cracker dough to be any thicker than 1/8” thick (that’s a half of a quarter inch) The thinner your cracker the better - and the faster it will dehydrate.

-Leave the Parchment Paper on top of your Cracker dough and place it back into the freezer to chill for another 20 to 30 minutes (this is very important! I promise!)

-Remove your Cracker dough one last time from the freezer and proceed to peel off the top layer of Parchment Paper! Your cracker dough should not stick to the top layer of Parchment you are removing because it is chilled. If the dough sticks then place it back into the freezer for another 20 minutes or so. Score your Crackers into desired shape like so:

Leaving your cracker dough on the Parchment paper trim off any access paper and transfer the dough into your Dehydrator.

-Dehydrate your Crackers for 5 to 6 hours.


Very carefully flip the Crackers after 5 to 6 hours in the dehydrator and slowly peel off the Parchment Paper (The paper should come off fairly easily - if not leave the crackers upside down with the Paper still on, checking every so often to see if the paper will peel off easily)

They are also a fairly crumbly cracker - so don’t be sad if they break a little. They’ll still taste wonderful!


Once your Crackers have been flipped Dehydrate them for another 2 to 3 hours.

-The crackers should firm after sitting and cooling for 30 minutes or so. Don’t be discouraged if they still seem a little soft right out of the warm dehydrator.

-Conventional Oven Directions - **If you don’t have a dehydrator**:

- Set your Oven to it’s lowest heat

- Place your Scored Crackers (and Parchment Paper) onto a wire cooling rack

- Place the cooling rack onto a backing sheet

- Place all of the above into your oven

- Leave the oven door cracked open about 6 or 7 inches

- Proceed to dry your crackers in the oven for roughly 4 hours, checking them ever so often. —-



3 years ago
Raw Cheez-Its

Ideas from the comments: add turmeric (1/8-1/4 tsp) for the color; replace some of the nuts with buckwheat for increased crispiness (although it’ll affect the flavor). From Raw Food Talk.

I just took these out of the dehydrator and they’re beyond good- cheezy, little spicy, trademark orange… and RAW!
The original recipe is from goneraw.com, I added a few things to it… and after a few hours in the dehydrator I scored them into little squares with a fondant cutter I found at Hobby Lobby, I’ll post pics soon…

* 1 C Sunflower seeds (soaked 4 hrs and dehydrated)
* 1 C Brazil nuts (soaked and dehydrated)
* 1 C Almonds (soaked and dehydrated)
* 1 big tomato
* 1 cup red pepper, diced *I used a whole red pepper*
* ¼ C ground flax *I left this out*
* 1 pinch cumin or to taste *I used about 1 tsp Cumin*
* 2 teaspoons salt or a bit less to taste *I used at least 2 tsp salt*
*I added 1 Tbsp taco seasoning*
*I added 1 tsp onion powder*
*I added 1 tsp garlic powder*


Process all ingredients and spread on teflex or parchment paper as thin as you like, after a few hours score with a pizza cutter and leave until dry on top then flip and leave until crispy (all day!) then eat eat eat!!!

(Source: rawfoodtalk.com)



3 years ago
Raw “Crazy Bread” Crackers

The recipe collection over at Gone Raw is dangerous — you start out looking at one, then click just one or two of the “related recipes” links, and *boom!* what do you mean it’s an hour later?

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.


½ cup cashews (or pine nuts)
1 whole bell pepper
¼ cup sundried tomatoes
1 tablespoon nutritional yeast
1 slice jalapeno (or 1/4 tsp of hot pepper flakes)
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sea salt
juice from half a lemon


Blend all the ingredients until smooth.

Pour onto a Teflex sheet and use a spatula to score into squares. Dehydrate at 115 overnight, or at least 8 hours. Then flip over onto the mesh sheet, and dehydrate until the crackers are crispy, approx. another 6-8 hours.

If you like, you can sprinkle a little more sea salt on the top of the crackers.

(Source: goneraw.com)



Zingy Garden Green Smoothie - plus juice-pulp flax crackers

I renamed it because I couldn’t keep a straight face while typing “A Juicy Way to Save the Planet”. :-)

Also from the Raw Divas/Green Smoothie Queen Believe in Green series.

  • carrots4 - 5 large local carrots (grate carrots and use fewer if using a blender).  You can also throw the greens in too, but you may need to sweeten your juice a little more depending on your tastes, but the tops pack a real nutritional punch, so it’s worth it!
  • 2 organic apples (with peel)
  • 1 - 2 organic English cucumbers (with peel)
  • 1/2 lemon, juice of
  • 4 - 5 leaves kale
  • 1 - 2” piece of peeled ginger (depending on how strong you like it, I LOVE ginger)
  • water as needed (if following Option 2)
  • dash of cayenne (optional)


These methods apply to all of our suggested juice recipes today.  Find out what Tera has to say on the best equipment for juicing!

Option 1 - (Requires a juicer) Simply run ingredients through and enjoy.

Option 2 - (Requires a blender and a nut milk bag)

If following option 2, use less carrots (only 1 or 2) and grate them first to make things a little easier on your blender (unless you have a high powered blender in which case you could probably get away with more).  Blend softest ingredients first with water and add remaining ingredients a handful at a time.  Once your jug of green smoothie is blended, you can strain the contents through a nut milk bag to separate the juice.

The No-Waste Alternative!

Note: If you have a dehydrator, you can combine the leftover juice pulp with a cup or two of ground and/or whole flax seeds (sometimes I throw in a half-cup of chia seeds too!), mix all ingredients together really well (if the pulp is really dry then I add a splash of water back in, just enough to help mix things), then spread the mix out flat to about 1/4” to 1/2” thickness on a dehydrator tray.  I set the dehydrator  on 105 F,  start it in the afternoon, flip the mix once before I go to bed, and in the morning I have crispy flatbread crackers/bread that go great with raw hummus or salsa.  I also use this as my crust for raw pizza when I’m craving something raw and gourmet!

(Source: greensmoothiequeen.com)



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