Super seedy vegan crackers with so much flavour and a good nutrient hit, you’ll think most store bought crackers are so boring after these. Don’t have a dehydrator? no problem, just set your oven to 100oC, spread the mixture onto a tray lined with baking paper and bake for approx 1 – 2 hours, depending on your oven and the thickness of the mixture. The crackers should be completely dry but not coloured too much.
VEGAN GLUTEN-FREE GRAIN-FREE NO ADDED SUGAR
- 1 cup (160g) sunflower seeds
- 1 cup (140g) raw almonds
- 1 cup (160g) pumpkin seeds (pepitas)
- 1/2 cup (50g) golden flax meal
- 2 teaspoons ground coriander or cumin
- 2 tablespoons unhulled sesame seeds
- 1 onion, chopped
- 2 tablespoons tamari
- 2 tablespoons extra virgin olive oil
- 150ml water
- 1 tablespoon extra sesame seed to sprinkle over crispbread
Soak the nuts and seeds overnight in cold water to activate. The next day, drain and discard soaking water. Place half of the nuts and seeds into a food processor with all the remaining ingredients, except for the extra sesame seeds which are to be reserved until the end. Transfer mix to a bowl and mix through the other half of seeds.
Spread the mixture onto a teflex sheet on the dehydrator tray and spread out to a thickness of approx 3mm. With a wet knife, cut into your desired shapes and sprinkle with the extra sesame seeds.
Dehydrate at 470C for approx 8 hours. Remove the teflex sheet, seperate the crackers, turn them upside down and dehydrate for a further 4–8 hours or until crisp. Once cool, store in an air tight container.