Raw Turmeric Flaxseed Crackers

We've been dreaming of buying a dehydrator for years, so we finally invested in one a few months ago. It's been so fun to have a whole new food gadget to play with, especially during the recent heatwave when we've been craving lighter, fresher foods. These golden crackers are without a doubt our best raw creation so far. They're crispy, delicious and so nutritiously dense due to all the seeds and veggies they contain. We made a huge batch that have lasted us a few weeks, and they are incredible with hummus, avocado, this cashew cheese or so many other toppings! 

Turmeric Flaxseed Raw Crackers

As well as being a beautiful golden colour, flaxseeds are also full of nutrition. We love to eat them every day as they have so many benefits! They are a fantastic source of omega-3 fatty acids and lignans, which can help balance hormones and improve digestion. They are also high in fibre and are a good source of plant-based protein. Soaking the seeds overnight really aids the digestion process and helps remove enzyme inhibitors.

 If you don't have a dehydrator, you could still make these crackers but cook them on a very low heat in the oven, until crispy. 

Turmeric Flaxseed Raw Crackers
Turmeric Flaxseed Raw Crackers

1 cup of flaxseeds (golden or brown)
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of chia seeds
1 cup of chopped vegetables (we use carrot, celery and sweet potato)
1 teaspoon of good quality salt
1 teaspoon of turmeric powder
1/2 teaspoon of ground black pepper
optional extras: garlic powder, celery salt, cayenne pepper, paprika, onion powder. 

1. Place the flaxseeds, chia, and sunflower/pumpkin seeds in 3 separate bowls. Fill each bowl with water until the ingredients are covered (roughly 1 cup of water per bowl). Allow to soak for 6+ hours. The chia and flaxseeds should absorb the water to form a gel consistency. Rinse and drain the sunflower and pumpkin seeds. 
2. In a food processor combine the vegetables, spices and sunflower/pumpkin seeds. Stir in the chia and flaxseed gels until well combined. 
3. Spread the mixture in an even and thin layer onto the dehydrator sheets. Score the crackers into the size you prefer using a sharp knife. 
4. Set your dehydrator on 45-50 degrees, and dehydrate for around 8-9 hours. After this time, peel the dehydrator sheets off and flip over the crackers. Dehydrate for another 8-9 hours until dry and crispy. 
5. Store In an airtight container so they remain crispy for longer! 

Turmeric Flaxseed Raw Crackers
Turmeric Flaxseed Raw Crackers


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Spelt Soda Bread Rolls (Wheat Free)

We're volunteering at La Pacha at the moment, a lovely hostel tucked away in the hills between San Gil & Barichara. There's lots of green, organic things growing, as well as beautiful views - so we're feeling lucky, happy and inspired to cook!


Although it's pretty sunny here right now, we know (and sympathise) that it's getting colder back home in England. These spelt soda bread rolls were always so popular when we made them in Brighton... and they make the perfect partner to a bowl of warming winter soup! Fresh out the oven with crispy seeds on top, we love to dip ours in a spicy lentil soup.


If you're interested in wheat free cooking, we wrote more about why we use spelt flour in this post. This recipe can also be used to make a delicious loaf of Soda Bread ... Just follow the recipe and keep the mixture whole, rather than dividing it into buns. 

 Spelt Soda Bread Rolls (recipe also makes 1 loaf - just keep the mixture whole)

500g wholemeal spelt flour

1/2 teaspoon of sea salt

2 teaspoons of bicarbonate of soda
2 cups of nut milk (any kind- almond, oat etc)
1 tablespoon lemon juice
Optional: a large handful of seeds: flaxseeds, sunflower/pumpkin/sesame seeds

1. Preheat the oven to 180c (gas mark 4) & line a medium sized tray with grease proof paper.
2. Combine your milk and lemon juice in a jug, and let sit for 5 minutes.
3. In a large bowl, mix your all your dry ingredients -flour, salt, bicarbonate of soda and half of your seeds.
4.Gradually pour the milk into the bowl and gently combine with your hands. The dough should have a fairly sticky, wet consistency, which you should be able to form together. You may find that you need to add a little less or more milk until you reach the desired consistency. 
5. Transfer the dough on to a floured surface and form into 8-10 bun shaped balls. If your dough is too wet to handle, sprinkle on a little flour.
6. Once shaped, transfer the buns onto your tray.
7.Brush the buns with a little extra milk and sprinkle with seeds.
8.Bake in the oven until slightly golden. Our buns take around 35 -40 minutes, but we recommend checking after 25 minutes.
9. Once golden, allow the rolls/loaf to cool on a rack, and serve as you like for a perfect lunch!