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!
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.
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!