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.
Soak the sesame seeds overnight
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!
Put all the ingredients into the food processor
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.
Spread the mixture evenly with a spatula
It will be quite thick
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.
Ready to turn over
Cover with another sheet
Flip it over
Peel off the sheet
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.
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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