Crisp crackers with nutty wholesome sesame, flaxseeds, sunflower, and pumpkin seeds; Four Seeded Raw Crackers.
Tuck into something with a little bite. And, which will leave you feeling all nourished within
This dish will topple your belief that vegan food can’t be super healthy.
- When you’ve got a swanky party organised. You’ve got a mountain of hors d’oeuvres to serve. These little Raw Crackers will do nicely as the base for your beautiful creations
- When you’re not really sure about shop brought crackers. You want something healthy with ingredients you understand. Look no further than these wholesome crackers
- When you fancy some lush hummus and need some gorgeous crackers to serve it on
Four Seeded Raw Crackers were inspired when I was hosting a party with raw vegan friends in attendance. They proved to be perfect for serving dips on including my Salsify with Cucumber Mignonette and Sprouted Chickpea Hummus
Four Seeded Raw Crackers are a vegan condiment, paleo too.
You can find
My recipe for Sprouted Chickpea Hummus here.
My recipe for Salsify with Cucumber Mignonette here.
What equipment to use
For this recipe, I suggest:
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 100g flaxseeds
- 50g pumpkin seeds
- 50g sunflower seeds
- 25g sesame seeds
- 10g psyllium husk
- 250ml filtered water
- ½ tsp salt
- Coconut oil for lining
- Pumpkin seeds
- Sunflower seeds
- Sesame seeds
- Grind the seeds with the salt in a high-speed blender until fine. Place in a bowl with the psyllium husk. Mix well.
- Pour in the water and mix until all the powders are integrated.
- Line the Teflon lining of a dehydration tray with coconut oil.
- Spatula the mixture onto the Teflon lining. Use a palette knife to smooth over. Spread out to about 2 or 3 cm thickness. Shape into a large square. Sprinkle on the seeds onto the mixture and using your fingers gentle press and embed into the mixture.
- Dehydrate in a dehydrator for 4 hours.
- Cut the crackers into little squares using a sharp knife being careful with the lining. Use the palette knife to go under the crackers so that they come away if they are stuck. Grab another Teflon and tray and place over the crackers. Flip over the tray so that you use the second tray for your crackers.
- Place the second tray in the dehydrator for a further 4 hours. The crackers are done when they are dry but still have a slight spongy bounce to them. Keep in a tight sealed container for no more than a week.