Enjoy this raw vegan cracker recipe! In the video I show how to make a sun-dried tomato and basil variation. You can omit the tomato and basil & add these instead
Try these flavors:
1 bunch of fresh dill
1 tbsp salt free taco seasoning
1 tbsp dijon & 1 bunch of thyme
1 bunch of cilantro & 2 tbsp lime juice
2 springs Rosemary & 2 tbsp lemon juice
Base recipe:
2/3 cup hemp seeds
1/3 cup chopped pumpkin seeds
1/3 cup flax mill
1/4 cup chia seeds
1 tsp Celtic sea salt
1/2 tsp garlic powder
1 tsp onion powder
1/8 tsp ground black pepper
3/4 cup water
Combine all ingredients and lets sit for 15 minutes to allow the flax and Chia to create a binding agent.
Spread thinly on parchment paper, score into desired size, and place on drying rack.
I used my air fryer's dehydrator setting at 110 degrees F for 4-5 hours. If you go higher than 114 degrees F they will no longer be raw and the flavor changes.
About an hour in. Flip them over and remove the parchment paper so air can work on both sides simultaneously.
Store in airtight container. Consume within 3-4 days for best texture.
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