Raw Vegan Curry Flax Crackers
 
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: About 30 crackers
Ingredients
  • 1½ cups flaxseeds
  • 1½ cups water
  • 2 Tablespoons curry powder
  • 5 Tablespoons nutritional yeast
  • ½ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon kelp powder
  • 2 Tablespoons + 1 teaspoon tamari
  • 1 Tablespoon + 1 teaspoon maple syrup
  • 2 Tablespoons olive oil
  • ¾ teaspoon salt
Instructions
  1. Gel the flax seeds by mixing them with water in a bowl. Let it stand for 30 mins to 1 hours until the seeds soak up all the water and gel.
  2. Add in all of the seasoning and mix well.
Dehydrator method:
  1. Line your dehydrator tray with a mesh sheet, then a silicone sheet.
  2. Using a spatula, shape them into round shapes that are ⅛" inch thick and about 3" inches wide. You can also spread the mix thinly on the tray leaving some space from the edges. Lightly score it into the desired cracker sizes, so you can break them off easily later.
  3. Place in the dehydrator at 115°F for about 2 days, until they are completely dry. After several hours, check to see if the surface of the crackers is dry. If they are, flip the crackers. To flip, grab an extra tray and line it with a mesh sheet. Place that onto the tray with the flax crackers, so that on top of the crackers, there's the mesh sheet, then the tray. Hold the 2 trays together with both hands, and flip the tray upside down. Take off the tray and the mesh sheet on top. Then carefully peel the silicone sheet off the crackers.
  4. Stick them back into the dehydrator and dry until completely crisp.
Oven method:
  1. Pre-heat the oven at 350℉ (175℃).
  2. Line a baking sheet with a piece of parchment paper.
  3. Using a spatula, shape them into round shapes that are ⅛" inch thick and about 3" inches wide on the parchment paper.
  4. Put the tray in the oven and bake until they are dry for about an hour. Check in between for dryness, and when the cracker surface is completely dry, you can carefully peel off the crackers and flip. If they are not coming off, bake some more until they come off. Put them back in the oven and bake until they are dry.
Notes
Store in an air-tight container. Keeps for 2 month.
If the crackers become stale, stick them back in the dehydrate at 115°F for a couple hours, until it regains its crispness.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-curry-flax-crackers/