Savory Pumpkin/Flaxseed Onion Crackers

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Headed on a long drive or camping trip this summer? If so be sure to make up a batch of these crackers to take along with you, we’re sure you will be thankful you did! This recipe combines the perfect levels of savory and sweet, and each cracker has a delightful crunch from soaked and dehydrated flax seeds and raw pumpkin seeds. Rich in omega 3 fatty acids, protein, and zinc, you’ll be nourished AND satisfied even if you’re out in the middle of nowhere.

Ingredients

1 c Flax seed

1 c Water

1 heaping Tbsp Date Paste

4 cups Pumpkin Seeds

4 cups chopped Pumpkin seeds

1/2 c chopped Green Onion (or onion of choice)

2 Tbsp Onion powder

1/2 tsp Black Pepper

1.5 tsp Salt

 

 

 

 

Instructions

1) In a bowl combine together your flax seeds and water. Let soak for 1 hour until it become thick and gelatinous. No, really, this is what we want!

2) Mix date paste into your gelatinous soaked Flaxseeds. Set this mixture aside for later.

3) In your food processor (or using one of the methods noted before the recipe) proceed to pulse/grind your pumpkin seeds. The goal is to roughly chop them up, but not grind them into a powder.

4) In a large mixing bowl combine your crushed pumpkin seeds with your chopped green onion, onion powder, black pepper and salt. Mix well. Create a well in your ingredients and proceed to add the Flax/Water/Date mixture that you'd set aside.

5) Mix everything together. At this point you will have a crumbly wet Cracker mixture, this is great!

Final Step: Assembling and Drying

1) Use a fork or small spatula to gently press, shape and flatten out your cracker mixture to roughly 1/4'' thickness on a sheet of parchment paper or teflon sheet.

Helpful Hint: I recommend having a small cup of water at your station and lightly dampening your fork or spatula as you flatten out/shape your crackers. This helps immensely, as the cracker batter tends to be sticky. Don't worry, the additional water from the fork/spatula won't alter the crackers texture.

2) Score your crackers into desired dimensions before you move on to drying them

Use one of the two Drying Methods:

Oven:

1) Set your oven at its very lowest heat and leave your oven door cracked open

2) Place your crackers with parchment paper onto a baking sheet and place into the oven

3) Leave the crackers to dry for roughly 2.5 to 3 hours

4) Flip crackers over and dry for another 30 minutes to 1 hour

Dehydrator:

1) Follow the same directions noted above, same time applies. Dry at 118 Degrees F.

 

 

SarahfaéAbout Sarahfaé

Sarahfaé is the creator of the raw vegan recipe site, Addicted to Veggies. Nestled along the foggy coast of Eureka California she lives with her husband, two dogs, and two cats. Her favorite pastimes range from collecting antiques, playing music, fashion, personal fitness, and hanging out in the backyard of her cozy home sipping sun tea while reading through a stack of vintage cookbooks. On most days you’ll find her in the kitchen or lingering in the produce section of her favorite local natural foods store, in search of inspiration for new and exciting recipes. Addicted to Veggies fuels her to share her love of food, with a clear and simple message: Eat more fruits and veggies, and do it in a creative and tasty way! In addition to her weekly recipes at Addicted to Veggies, Sarahfaé also writes a bi-weekly article for The Chalkboard Mag, in which she features Raw Staple recipes and easy ways to incorporate them into your kitchen.  She has also taught a raw foods class, and is currently working on a three part class series as well as individual class options for introduction to raw foods. Sarahfaé’s dream job is working with underprivileged at risk youth, and she hopes in the future to run a raw food workshop getting the younger generation excited about a healthier and tastier future.

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