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.
Toby wrote on July 29, 2014
Hi, I am just getting into dehydrating my own crackers. I saw you mentioned that you like to keep yours on hand in your pantry. I was wondering how pantry stable fully dehydrated, raw crackers tend to be and how long they typically keep in an airtight container in the pantry?
Thanks so much!
Toby
Susan wrote on August 1, 2014
They don’t last super long but you can always pop them in the dehydrator to refresh them. Cheers!
Emily wrote on January 20, 2014
Those crackers look delicious!! how long will they keep for? can I freeze them? Thx!
Susan wrote on April 10, 2013
It is exactly as it is written. If it says 2 cups walnuts, soaked over night…then you take 2 cups of walnuts and soak them. It it said 2 cups soaked walnuts, then you would measure 2 cups of walnuts that were already soaked.
nikki wrote on April 10, 2013
Hi Susan – I was wondering if your nut measurements are before or after soaking? Thank you for all your wonderful recipes!
Dzire wrote on April 8, 2013
Ok, kudos, bravo and two thumbs up because my two year old (vegan) says these taste like PIZZA! lol. I’m currently doing all raw and he is raw/cooked mixed. I’ll be high raw after my all raw journey is complete but these will def be in my arsenal! Delicious! They aren’t crispy but we love the texture. Like a pizza crust without the chewy texture. 😉
Kristen wrote on July 15, 2012
So….when exactly did olives become a raw food? Guess I missed that one, where boling hot brine poured over the olives qualifies as raw. And, to top that off, you have at least a few people leaving comments thanking you for teaching them something. When you have poor raw habits, don’t pass them around…and for all else who take time to read the comments …olives are NOT a fermented food!
Susan wrote on July 15, 2012
Wow, if you really want to come on that strong, you might want to check your facts first. While it’s true that not all olives are raw, you can buy raw olives, they are readily available. This is one source. http://www.sunfood.com/food/olives.html?gclid=CNfuoejwm7ECFSUbQgodIzEvdA I also never stated that they are a fermented food. I hope you have a happy day.
Laurie Wray wrote on February 6, 2012
Sorry, meant fan, not far.