I've been making flaxseed crackers for years now, and whilst I love them and they're pretty versatile, I sometimes fancy something a little less, well, less flaxseedy. So I embarked on a mission to make some decent raw, dehydrated crackers to go with my fabulous raw vegan cheese. (I'm not kidding, it's fabulous!)
They had to have certain characteristics: - Be crunchy. - Be tasty, but not TOO tasty. (Don't want them to cover the taste of my fabulous raw vegan cheese!) - Not be cardboardy. - Not be too expensive.
Easier said than done, but here are a few of the results! I'm really into using sprouted lentils and mung beans in my crackers at the moment, so bear with me as I add them gradually to the page. :) In the meantime, hop on over to my Facebook group, The Plant-based Way for more chatter, love, tips and news! See you there!
These crunchy bites are perfect for when you want an 'unassuming' cracker to accompany your plant-based dish. I love them with fantabulous (yes, it's a word :) ) homemade vegan cheese as they don't try and compete with the deliciousness of it!
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