Recently I stayed at Vibrant Health Institute for a week and enjoyed many wonderful raw vegan recipes. I received a recipe that Chef Pat uses there and the crackers are yummy! I took the recipe home and modified it and am sharing it here.
Spinach Crackers (my modified version)
1 cup sunflower seeds, ground to flour
3/4 cup pumpkin seeds, ground to flour
1 cup golden flax seeds, ground to flour
4 cups packed baby spinach
1/4 medium sweet onion
1/4 cup nutritional yeast
1 TBSP habanero sauce
1 TBSP Italian seasoning
1 good pinch himalayan salt (I used hawaiian)
2 TBSP coconut nectar
2 TBSP coconut aminos
extra water, if needed
After blending the seeds into flour, put into a large bowl and set aside. Add the rest of the ingredients in a high-power blender pitcher and blend until smooth. This should be like a more liquid smoothie consistency. Add to flour mixture and mix thoroughly. Pour out half of the recipe onto parchment paper/teflexx sheets on the dehydrator tray and spread out evenly and thinly. Score into cracker or bread size/shapes and dehydrate at 105 degrees F for several hours. Repeat with remainder of recipe. Flip the trays to remove the paper and keep on dehydrating until the crackers are crisp.
These crackers are very TASTY! Next time I will make them thinner for more crisp crackers and/or score them into wider shapes for flat bread.
The flip-side of these crackers as they were still dehydrating. (I just realized I made these near St Patty’s day!) 🙂
Incredible tasting, nutritionally dense raw vegan crackers. YUM!