March 24

I’m crackers

Yes, it’s official. I am crackers for crackers. Whether they are homemade or shop brought. I eat them. They taste so good with my nut cheese or on their own as an on the go snack.

I really like the original ‘Mary’s Gone Crackers’ crackers which we buy either from a health food shop or CostCo. They inspired me for this recipe that I created. That and I had a lot of excess almond pulp/meal from making my own almond milk.

I do use a food dehydrator for this recipe. I have a 5 tray excalibur which I love using. I find it’s big enough for my family. If you don’t have a dehyrator you can use your oven on the lowest setting.

I divide the recipe mixture into 5 portions as I have 5 trays on in my dehydrator so my recipe makes approximately 320 crackers. Sounds alot, but once you eat them with nut cheese or regular cheese, you will realise how quickly you still go through them. We make our crackers on the thicker side, as it’s our personal preference. If you prefer thinner crackers then the recipe will make more. If you only have a small dehydrator you will need to cut down the recipe ingredient portions, or, do them in batches. If you have a large dehydrator you might want to try to fill it up with crackers.

The offcuts, if any, can be crushed up and used as ‘breadcrumbs’ or tossed through a salad for a bit of crunch. As a tip – put some kitchen baking paper underneath the dehydrator sheets when you are cracking / cutting the crackers so you save all of the ‘breadcrumbs’ in a jar to use later.

Krackers

Prep timeCook timeTotal time
3 hours13 hours16 hours

Author: Tracey Francis of Essential Olie

Ingredients

  • 1 cup Flaxseeds (I use the golden ones)
  • 1 cup Chia Seeds
  • ½ cup Sesame Seeds
  • ½ cup Black Sesame Seeds
  • 1 cup Sunflower Seeds
  • ¾ cup Psyllium Husks
  • ¾ cup Almond Meal
  • 1 teaspoon Himalayan Sea Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 3-4 cups Water*

Method

  1. Soak flaxseeds, sesame seeds (white and black) and sunflower seeds in a bowl of water (just enough to cover seeds) with a pinch of Himalayan sea salt for 2 hours.
  2. At 1½ hours in a separate bowl soak chia seeds in water (again just covered) with a pinch of Himalayan sea salt. Soak for 30 minutes. The chia seeds will be a thick jelly-like consistency so you can’t drain them once they have been soaked.
  3. Once seeds have soaked for 2 hours drain off excess water – they will be a bit slimey and jelly-like so do your best.
  4. Place all of the soaked seeds (flaxseeds, sesame seeds (white and black), sunflower seeds and chia seeds) into a large food processor bowl. If you only have a small food processor you might need to put the mixture into a large mixing bowl then mix and whizz in batches in your food processor.
  5. Add to the soaked seeds all of the remaining ingredients (psyllium husks, almond meal, Himalayan sea salt, garlic powder, onion powder and the 3-4 cups of water).
  6. Divide the mixture into the number of dehydrator trays lined with either teflon or kitchen parchment paper.
  7. Use a long spatula to spread out the mixture on each tray…it is a little gooey so do your best. I like to straighten the edges to maximise the number of crackers as I like them in a square-like shape.
  8. Once you have covered a tray score the mixture with the side of the long spatula so that they will be easier to crack once they have dehydrated. They still won’t break, crack or cut perfectly square, but I like that this as they look rustic and homemade.
  9. Dehydrate on 57°C for 8 hours then remove the teflon sheets or baking paper turn over the crackers and dehydrate for another 4-5 hours. If you are able to crack the crackers at the 8 hour stage then crack them apart at this stage and turn them over. If you have thin crackers you might find that they will be ready at 12 hours (you will know by the crunch). As we like our crackers thicker I take out the crackers that are already crispy at 12 hours and put back in for 1 extra hour the slightly soft crackers.
  10. Store in an airtight container for up to 3-4 weeks.

Notes

* The amount of water will depend on whether you want thicker crackers (ie 3 cups) or thinner crackers (ie 4 cups).
** If you have thin crackers you should be able to crack them apart if you have scored them enough. If you have thick crackers then you might like to use kitchen scissors to cut them. They still end up in odd shapes…I like that though.

I keep our crackers in large glass jars that I brought from Ikea. By the way, they never last over 4 weeks in the Francis Household.

Nom Nom Nut Cheese and Krackers…..

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