Raw Vegan Curry Flax Crackers

Being Japanese, I grew up with curry so curry flavor is one of my favorites. In Japan, we have curry flavored rice crackers, and I used to devour them. I no longer eat the commercial curry crackers because of the chicken extract and MSG they contain, but I missed having something curry flavored and crunchy. So feeling nostalgic, I just had to make a raw version. That’s how this raw vegan curry flax crackers recipe came about. These crunchy flax crackers are loaded with heart healthy Omega 3’s, lignans, soluble and insoluble fiber along with warming curry spices. A perfect healthy raw vegan replacement. If you need a savory snack that’s good on the go, look no further.

Now, let’s whip up these crunchy curry circlets of goodness. First gel the flax seeds by mixing them with water. Let it stand for 30 mins to 1 hours until the seeds soak up all the water and gel.

Add in all of the seasoning and mix well.

Once the spices are fully incorporated, it’s time to dry in the dehydrator or bake.

If you own a dehydrator, line your dehydrator tray with a mesh sheet, then a silicone sheet. Using a spatula,shape them into round shapes that are 1/8″ inch thick and about 3″ inches wide.

Shaping it into rounds can take a bit of time, so if you don’t have much time, you can just spread it thinly on the tray leaving some space from the edges. Lightly score it into desired cracker sizes, so you can break them off easily later. I do this all the time when I’m in a rush.

Place it in the dehydrator at 115°F for about 2 days, until they are completely dry. These take a little longer to get crunchy because there is a ton of spices in them. After several hours, check to see if the surface of the crackers are dry. If they are, it’s time to 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. 

Stick them back into the dehydrator and dry until completely crisp, and they’re done!

If you are using an oven, pre-heat the oven at 350℉ (175℃). Line a baking sheet with a piece of parchment paper. Using a spatula, shape them into round shapes that are 1/8″ inch thick and about 3″ inches wide on the parchment paper. Keep in mind baking will no longer make it raw, but will still be vegan and gluten-free.

Put the tray in the oven and bake until they’re dry for about an hour. Check in between for dryness, and when the cracker surface is completely dry, you can carefully peel off the cracker and flip. If it’s not coming off, bake some more until it comes off. Put them back in the oven and bake until they are dry.

These crunchy curry flax crackers make a perfect accompaniment with a nice cup of green tea! Happy snacking!

Raw Vegan Curry Flax Crackers

 

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Cook time

48 hours

Total time

48 hours

 

Author: Mariko Sakata

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.

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