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.
Laurie Wray wrote on February 6, 2012
I’m not a far of walnuts. Can i substitute with something else?
Susan wrote on February 6, 2012
There are a lot of wonderful cracker recipes on the site that do not use walnuts. http://www.rawmazing.com/rawmazing-recipes/
eugenia wrote on June 26, 2011
Susan if rye, wheat, barley all have gluten, why would a doctor recommend Rye and Barley and not wheat? Is there any difference? Are they better than Wheat?
C wrote on June 8, 2011
I wondered which kind of olives you use? are they sundired? or fresh?
Thanks
Susan wrote on June 10, 2011
They were brined. You can find raw brined olives here: http://www.sunfood.com/food/olives/green/olives-spiced-green-jumbo-10-7oz-in-brine-raw-organic.html
Dianne wrote on May 23, 2011
Would love to include your recipes for my raw challenge. Menu goes up 5/30 and eating begins 6/13! May I link to your site?
Velda Voelker wrote on May 10, 2011
What kind of olives do you use in your Sun-dried Tomato Olive Crackers?
Thanks,
Velda
dee wrote on April 22, 2011
I’ve made this recipe 3 times (need to start making double batches) and the last batch I made was a little crumbly (I have a round dehydrator so I have to press it together by hand).
The difference was, I did’nt soak the sun-dried tomatoes as long. The next time I will soak the tomatoes until they are fully hydrated.
ute wrote on April 19, 2011
Dear Susan
Thank you so very much for share ring your creative recipes with us, You are a very loving soul you give us great inspirations .
I am always checking your e mails with anticipation on what you are coming up with next .
Last night I made these crackers , I followed your recipe exactly, this morning they all fell apart when I took them out of the dehydrator , this has never happened to me before , now what did I do wrong , Over drying maybe ?
The flavor is delicious though and wont be wasted .
sending you love and a big hug
Ute
Susan wrote on April 19, 2011
I am adding 1/4 cup water into the recipe because people seem to be having a little trouble with it. I have actually made it 4 times with no problems. You must make sure your walnuts are soaked overnight. Also, this is a crumbly dough and needs to be pressed very well to stay together. Rolling it out with a rolling pin helps.
Roxanne wrote on April 15, 2011
This recipe looks great! I didn’t realize uncanned olive bar co-op olives were considered raw. Not sure if they are a fermented product either. I love learning. Thank you for teaching us!
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…I really loved the larger font size on this post. It was much more calming and easier for my aging eyes to read. 🙂
Sekhemet wrote on April 15, 2011
Hi Susan: Just wanted to let you know I made these crackers and they came out pretty flaky. They are delicious but I’m just wondering what I did wrong to cause them to be crumbly. Maybe next time soak the walnuts longer? Process the walnuts longer? More flax seeds? Dry grind the walnuts and add water? I don’t know… have to keep experimenting. I love the rosemary crackers, though. They’re my favorite and a snap to make!
Susan wrote on April 15, 2011
I actually made these again for a class yesterday, exactly as the recipe states and they turned just as pictured. If you felt your dough was a little dry, you could try adding water a little at a time. This dough makes a more delicate cracker who’s texture I love. You could also try rolling your dough with a rolling pin to press it well. The walnuts do need to be soaked overnight to make sure there is enough liquid in them.