Raw Sun Dried Tomato Olive Crackers
I have been having a rough re-entry back to Minnesota after a week with my daughters in Colorado. It isn’t that Minneapolis is a bad place, it is stunning. And a city that is very cosmopolitan. The problem is that my daughters are not here. I still think there should be a law that kids can’t move more than 100 miles away from their parents. But I understand that they are pursuing their dreams, and that makes me happy.
That said, I must admit, I was really glad to get back to my kitchen and creating more recipes. Eating was a little more difficult this trip. I defaulted to a lot of fruit and fresh veggies. But I missed my raw food creations. On the other hand, I did get inspired. My oldest and I ate out a few times. We had some very good food, it just wasn’t raw. And true to form, I was constantly thinking, I can do this raw!
The first thing I got started on was a raw food recipe for some savory crackers. I love having crackers in the pantry. They replace bread for me in many ways. You can stack them with veggies, or top them with a quick dip. They are a wonderfully versatile item to always have on hand. These crackers have a healthy walnut base mixed with sun-dried tomatoes and olives! A touch of oregano and thyme complete the picture. This recipe is 100% raw and gluten free.
I will post the recipe for the macadamia cheese spread later this week!
Which Flax Seeds to Use
I always use golden flax seeds because of the mild taste. Measure after grinding.
Sun Dried Tomato Olive Crackers
MAKES ONE SHEET
- 2 cups walnuts, soaked overnight, drained and rinsed
- 1/2 cup ground flax
- 1/4 cup water
- 1/3 cup sun dried tomatoes, softened and chopped
- 1/2 cup olives, sliced
- 1 teaspoon oregano
- pinch thyme
- Himalayan salt and pepper to taste
- Place walnuts in the food processor and pulse until they are ground fine.
- Add ground flax soaked in 1/4 cup water and pulse until combined.
- Add sun-dried tomatoes and olives. Pulse until combined. Do not over mix.
- Stir in the oregano, thyme salt and peper.
- Spread onto non-stick dehydrator sheet. Press to 1/4 – 1/8 th inch thick. Score. Dehydrate at 140 for an hour, then 115 until very dry. Mine took about 8 more hours. You will want to flip the crackers half way through dehydration.
Jeani wrote on April 13, 2011
I also would like to know how you put that pattern on these crackers.
They look and sound really good.
Cheryl wrote on April 13, 2011
Hi Susan,
I really hate flaxseed. I have tried to eat it many times in breads and it seems to have a really strange taste to me, though I don’t mind it ground on salad or in smoothies. Is it possible to substitute the flax seed for something else? I know that it is supposed to bind the bread/crackers together. What about using Chia seeds instead – or can you think of something else? We can’t always get Chia seeds on my island, so I tend to use them sparingly as I have to wait till I visit my kids, who live overseas, to get it, so it would be great if you could come up with something else. Any ideas? I really miss having breads and crackers.
Patricia Robinett wrote on April 13, 2011
susan, your taste in food is so akin to mine.
i LOVE intensely flavored foods.
thanks for this great recipe.
Eco Mama wrote on April 13, 2011
Literally mouthwatering. Holy smokes! I want this right now….off to the kitchen to forage.
xo
Eco Mama
Sarah wrote on April 13, 2011
These look fantastic! Can I subsitute the ground flax with anything else? I don’t have it in my larder and I really want to try them :¬)
Susan wrote on April 13, 2011
It is the binding ingredient so you would have to find something that would bind. Maybe chia seeds that have been hydrated. But since I have not worked that recipe that way, you will have to experiment.
dee wrote on April 12, 2011
By the way, are we going to play guess the tool marks on the crakers? : )
dee wrote on April 12, 2011
I’m getting up right now to soak the walnuts.
Stephanie Meyer (Fresh Tart) wrote on April 12, 2011
Mmmmm. And…welcome home 🙂
Faith wrote on April 12, 2011
so when are you starting your raw cracker mail-order service? suddenly I’ve moved to Northampton Mass. and there don’t seem to be very many raw crackers here…