Lovingly Plantbased
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    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
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      • Chickpea Hummus
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    • Dressings
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Sesame Seed Crackers

Sesame Seed Crackers

At this very moment, these are my absolute favourite crackers. They are a healthier version of those sweet, crunchy ones that come in little packets and ruin your teeth.
An additional plus side is all that plant-based calcium from the sesame seeds!
You will need:
  • 1 and 1/4 cup whole sesame seeds, soaked overnight (the extra 1/4 cup makes them nice and crunchy)
  • 4 tablespoons ground flaxseed 
  • 4 tablespoons maple syrup
  • 4 tablespoons water
Soak the sesame seeds overnight in plenty of filtered water and the next morning drain and rinse them. Soaking nuts and seeds is always important because it reduces the enzyme inhibitors such as phytic acid, activates the seeds and renders them more digestible AND enhances the bioavailability of the nutrients.
​Yep, soaking is good.
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Soak the sesame seeds overnight
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Rinse & drain
​Add the ingredients to the food processor and blend together for a couple of minutes until the sesame seeds are broken down a little bit. The creamier you make it, the smoother it will be to spread. Leave some texture though as that's what gives these crackers their nutty attraction!
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Put all the ingredients into the food processor
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Process for a couple of minutes
Spread the mixture over a dehydrator sheet. It'll be quite thick. My Sedona trays are 29cm x 35cm and I get 48 small-medium size crackers.
You can always divide the mixture onto two sheets and spread it thinner.
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Spread the mixture evenly with a spatula
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It will be quite thick
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Score it with a pizza or pastry cutter
Use a pizza or pastry cutter to score it. 
Dehydrate for the first hour at 125°F (52°C) and then turn the temperature down to 115°F (46°C). The definition of 'raw' is not cooking above 118°F, however Ann Wigmore, the Queen of the raw food movement, said in her books that it's OK to dehydrate for the first 2 hours at a slightly warmer temperature.
After about 4 hours, you can already turn the crackers over, but turning them after 8 hours is fine too. My crackers get turned over according to whether or not I started them in the evening or the morning.
The earlier you get them off that dehydrator sheet and onto the mesh one, the faster they will dry.
You can do this easily by covering the crackers with another sheets, then flipping it over. Now you can peel off the dehydrator sheet that's attached to the crackers.
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Ready to turn over
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Cover with another sheet
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Flip it over
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Peel off the sheet
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Carefully
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Now pop the crackers back into the dehydrator to finish drying
Once you have removed the sheet, pop the crackers back into the dehydrator and leave them until they reach the desired crunchiness. The amount of time really depends on your dehydrator, the thickness of the spread and how chewy/crunchy you want them. Even the weather can have an effect on the drying time. I've noticed that a rainy day and lots of humidity in the air can make a difference.
I begin to eat these crackers directly from the dehydrator after about 19 hours when they have a chewy crunch to them, but leave them for a total of 24 hours, or longer if I have something else in the dehydrator that is 'uncooking'. :)
These crackers don't become super crispy or really crunchy because they're fairly thick. They tend to have more of a chewy crunch to them. :)
The longer you leave them to dehydrate however, or the thinner you spread the mixture, the crunchier they'll become! ​
Before the dehydrating time is up, break the crackers along the lines that you previously scored with the pizza cutter.
Picture
They're ready!
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So good to eat just as they are!
They are delicious as a snack on their own but also go really well with vegan cheese as the slight sweetness compliments the sharp cheesy taste!
Enjoy! xx
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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

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  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact