With the bright summery weather, I am thinking of doing a Raw Thursday series for the summer. A bonus recipe each week… Let me know what you think!
There is crack and then there are crack crackers.
Healthy, vegan crack.
I was honestly hooked on Mary’s Crackers for a while.
(In the US, the crackers are called Mary’s Gone Crackers for good reason!)
Then I said, enough is enough! Let me make my own
I started by making a sweet flax cracker with cinnamon and dates but wanted to tackle something savoury, too. This multiseed cracker, courtesy of Sarah, boasts not only ground flax but also hemp and chia seeds. This cracker base was great because it was so much easier to spread than the flax-only cracker. It was more airy and flaky, too, compared to the Mary’s Cracker prototype. The flavourings are, of course, up to you.
I was itching to recreate Mary’s caraway flavour, which was simple. I also made a version with za’atar that was perfect with my go-to hummus.
My favourite cracker of the bunch, so far, is this pizza cracker. I spiced them with garlic, onion, rosemary, nutritional yeast as well as red pepper paste (a roasted red pepper or tomato paste could be substituted). The slight tang from lemon juice evened out the flavours just slightly.
If I thought Mary’s Crackers were addictive, now I know making my own crackers can be equally as addictive.
What flavour will I create next?
I like Angela’s suggestion to add kelp and Herbamare. Do you have any suggestions?
Did you know you can revitalize stale chips and crackers with a dehydrator? We were skeptical, but when Rob and I unearthed some stale chips we had forgotten about, we put the dehydrator to the test. After an hour at 145F, we had fresh chips once again! I guess it just goes to show you that it is the moisture that sucks the life out of stale goods.
I don’t think my mom really approved of Rob buying me a dehydrator for Christmas. Figured it would be a passing phase and end up being a dust collector.
Never fear, it is still being used for many different things, even though I haven’t shared them on the blog. I’ve become pretty adept at making apple chips, although dehydrated pineapple is quite good, too (very chewy!). My naked and maple-sweetened cranberries didn’t work out so well, unfortunately. Kale chips have also been great. Rob and I enjoying the polar opposite kinds. He loved the chocolate kale chips, whereas I preferred the Sarah’s maple sesame version. I’ve made raw chocolate macaroons and raw chocolate mint brownies with delicious results. Zucchini wraps, too.
Next up: Crackers.
Looking for a healthy dessert alternative, I decided to make cinnamon flax crackers after spotting them at Vegan Culinary Crusade. I increased the cinnamon for a bigger burst of flavour but otherwise followed her recipe. I mixed together the soaked flax seeds, water and dates in the food processor to create a thick gooey dough. Spread as thinly as possible for a crispy cracker.
Even with 1/2 cup of dates, this wasn’t a sweet cracker. But it was sweet enough to release its prowess with me. I gobbled these crackers up so quickly with their warming hug of cinnamon. I used brown flax seeds but will try golden flax seeds next time since they have a milder taste. In any case, while I originally planned to eat these for dessert, I found they paired beautifully with a butternut squash soup.