Raw Food Appetizers: Walnut Cranberry Crackers
What do you get when you put together walnuts, cranberries, oranges and flax seeds? Super healthy raw food crackers that are festive and full of flavor! These beauties are packed with nutrients and are perfect for your raw holiday table. Pair them with the Cranberry Orange Spread and you have a healthy, raw food holiday treat that is great for entertaining or just family snacking.
Walnuts are considered to be one of the healthiest nuts available to us. They are loaded with omega 3’s. More benefits include protection of your cardiovascular system, support of your cognitive function, and immune system. They are anti-inflammatory, and also have many cancer preventing properties.
Cranberries are off the charts with the benefits they provide. Scientific studies have shown that they are good for your heart, full of anti-oxidant, and can help prevent both urinary infection and yeast infections. But did you know that they can help elevate your HDL (good) cholesterol and lower your bad cholesterol. They are anti bacterial and also help with oral and gastrointestinal health.
You can serve these crackers to your family and guests, knowing that you are not only providing them with great nutrients, but also tons of flavor!
Walnut Cranberry Walnut Crackers
Crackers
- 4 cups walnuts (soaked overnight)
- 1 cup ground flax
- 2 cups fresh cranberries, coarsely chopped
- 1 cup orange juice (from fresh oranges)
- 1/4 cup agave (or liquid sweetener of your choice)
- Place roughly chopped cranberries in bag with orange juice and 1/4 cup raw agave. Marinate for 2 hours.
- Place walnuts in food processor. Process until finely chopped. Add cranberries, agave and orange juice and pulse until cranberries are well combined. Add flax and pulse until combined.
- Spread on non-stick sheets about 1/4 inch. Score. Dehydrate at 145 for 45 minutes then 116 for 3 hours. Peel off sheets and continue to dry until done. (6-8 more hours).
Cranberry Orange Spread
- 1 orange, juice and zest
- 1/2 cup flesh from young coconut
- 1 cup cashews, soaked for 6 hours, drained
- 3 tablespoons agave
- 1 cup fresh cranberries
- Place cranberries in processor and coarsely chop. Remove from processor and set aside.
- Place cashews, coconut flesh, orange juice, orange zest and agave in food processor. Process until very blended.
- Remove and stir in chopped cranberries.
Bev wrote on December 2, 2009
You state that the walnuts and cashews are to be soaked overnight. Since I am new to raw food preparation, I am confused by this instruction. Are the nuts soaked in water, or something else? Thank you.
Susan wrote on December 2, 2009
Yes, you soak the nuts in filtered water. This releases the enzymes that make them harder to digest. For the cashews, it also helps provide a texture that blends better.
Steve Finikiotis wrote on December 1, 2009
Susan,
Thank you. Very appetizing! Wonderful idea for eating healthfully and making better dining choices. I like the look and feel of your blog. Cudos!
Steve
Brooke wrote on December 1, 2009
I can’t thank you enough for making raw food so appealing to me. It helps me so much on this journey towards health. I don’t feel like I am depriving myself of anything when I look at your food. This appetizer looks awesome and I think I am going to make it for Christmas when I go to my mom’s house. Keep up the great work!
Eco Mama wrote on December 1, 2009
Fabulous! I love that you cut them into triangles–very festive and pretty!
xo
Eco Mama
Cora wrote on December 1, 2009
Very beautiful! I will be making these for my holiday party!
Miriam/The Winter Guest wrote on December 1, 2009
These must taste awesome! I’ve got to try them, I happen to have all the necessary ingredients at home!
Pam Cook wrote on December 1, 2009
These look incredible!
Are the cranberries whole, raw cranberries, as opposed to the already dehydrated ones?
Just checking. I’ll be making these for sure!
Susan wrote on December 1, 2009
They are whole, raw cranberries. When I used dried cranberries, I state that. 🙂
Kat Caverly wrote on December 1, 2009
even the photographs for this recipe are delicious, this is a must try for the holidays!