Mexican Raw Dehydrated Crackers


August 8, 2012

These Mexican raw dehydrated crackers are full of fabulous flavor, loaded with nutrients, and live enzymes, and are an amazing healthy snack.

Mexican Raw Dehydrated Crackers

These Mexican raw dehydrated crackers are full of fabulous flavor, loaded with nutrients, and live enzymes, and are an amazing healthy snack.

I got the recipe for these raw dehydrated crackers from my friends at Young and Raw. I’ve halved their original recipe after some of your comments. So, I hope my changes make these raw dehydrated crackers easier and more accessible for you.

Young and Raw

Sheleana and Caleb met in Vancouver Canada, and after talking with Preet Marwaha from Organic Lives, who suggested they adopt a raw vegan lifestyle in order to eradicate Sheleana’s chronic health problems, successfully transformed their lives with the power of live foods.

On a raw foods diet, Sheleana lost 45 pounds, healed her body of infertility, re-balanced her energy from extreme adrenal fatigue, reversed a hormonal imbalance that was threatening her life, and restored her body to optimum health. She and Caleb now dedicate their lives to teaching others how to do the same.

They created Young and Raw to share information about health and nutrition, beauty recipes, and delicious raw recipes.

Some of my favorites recipes on their site include:

Other Dehydrator Recipes for You

Garlic Kale Chips
Spicy Tomato Kale Chips
Dehydrated Zucchini Chips
Raw Buckwheat Bread

Let me know what you think of this recipe in the comments!

Your feedback is important to me, and it helps me decide which recipes to post next for you.

 

Mexican Raw Dehydrated Crackers

These Mexican raw dehydrated crackers are full of fabulous flavor, loaded with nutrients, and live enzymes, and are an amazing healthy snack.  

Prep Time 30 minutes
Total Time 30 minutes
Servings 30 to 40 crackers
Author Tess Masters

Ingredients

Instructions

  1. Place the flax, chia, sunflower seeds, and pumpkin seeds in separate bowls. Cover each food with water, and allow to soak for about 6 hours. Cover the flax and chia with just enough water to make them into a gel. It's about 1 cup for each bowl. Rinse and drain the sunflower seeds and pumpkin seeds. 
  2. Throw the onion and bell pepper into your food processor fitted with the s blade, and process until it's almost a liquid consistency. Add the drained sunflower and pumpkin seeds, the juice pulp, and the chipotle powder, garlic powder, salt, and cayenne, and process until well combined. Stir through the chia and flax gels until well combined. 

  3. Scoop the mixture out and spread in even thin (1/8th-inch) layers onto mesh dehydrator sheets fitted with non-stick sheets

  4. Score the layers crackers into the shape and size you’d like using a sharp object like a pizza cutter or knife.
  5. Set your dehydrator for 115°F, and dehydrate for about 6 hours. Peel the non-stick sheets off, and turn the cracker sheets over directly onto the mesh screens, and dehydrate for a further 6 hours, or until completely dry and crispy. 
  6. Store in a sealed container. 

Recipe Notes

Reipe from Young and Raw
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 21

  1. Thanks everyone for reading and trying out our recipe! These were super fun to make and even more fun to eat. I actually went outside after making these to take pictures and a young girl came running outside with her grandparents and asked what I was doing.

    I told her I run a raw food blog and that I was taking pictures so our friends and fans could make the crackers to. She looked so curious so I offered her a cracker, after telling her they were 100% raw, and made of only organic vegetables and raw seeds. Her grandparents backed away and said to her “I don’t think you’ll like those”… she said can I try anyways? She did, and after one bite her eyes lit up as large as her head and she was stoked!!

    I told her how the crackers she sees in the store are made of ingredients that are very bad for us and we can make our own food at home and be healthier. Her grandpa decided to try a cracker too 🙂

    She was sent packing with a hand full of crackers and said “I”m going to tell my mom all about raw food”. Yes!

    1. I LOVE this story.
      THANKYOU for sharing this beautiful story AND these delicious crackers. You are inspiring.

  2. Hi Rachel! This is a raw food recipe so I am not sure how the crackers would turn out in an oven. I will say baking them will destroy the nutritive properties to an extent. If you do choose to bake them, very low heat is recommended and hopefully you can win a dehydrator through this amazing give away!

    ~Hugs~

      1. Rachel,
        Enter to win a dehydrator this month, or you can get a 10% discount using the coupon code underneath the giveaway at the Excalibur website. Good luck 🙂

  3. You can use an oven the same way as a dehydrator. Just have the temp on warm.(the low heat will not kill the goodness) I have done beef jerky this way. It turned out fine. Give it a whirl it might not be a dehydrator but it works and is cheaper then buying them.

    1. Yes, you are absolutely right Dave, you can make crackers on the lowest setting of the oven and they will taste fabulous. However, for these to be truly raw they shouldn’t be heated above 115 degrees. Any temperature above that kills live enzymes. The lowest temperature of many ovens is above this.

    1. I know! They’re delicious. I don’t have the nutritional profile for these crackers. Reach out to the Young and Raw team. They can help you, and they have excellent customer service and respond to emails quickly.

  4. Hi BG…. I’ve got them dehydrating…or some of them at least…. I followed the recipe and I have to say I thought the quantities of ingredients were a bit on the large side. I was right, about 20% of the mixture filled my dehydrator. The recipe says thirty or forty crackers but I reckon by the time I’ve got them all done there will be at least a couple of hundred plus. The recipe calls for 17 cups of seeds and pulp if that was to make thirty crackers that would be less than two crackers per cup….. Is there some error here?
    Yours PJ

    1. As an amendment to the previous comment; the second batch was spread in a thicker layer, 1/4 of an inch or just over half a centimetre, resulting in a final thickness after dehydration of a cracker that was close to 1/8 of an inch. The thinner the layer the faster will be the dehydration process. Also to get a uniform thickness is somewhat problematical as the large seeds tend to create high and low points on the surface. My first batch was a bit too thin resulting in fragmentation while the later batches have overcome this problem. My original quiry still remains seeing as the quantities specified still resulted in more than two hundred crackers even when spread at a1/4inch.
      HOWEVER, these crackers are really delicious so one can not really go wrong whatever your thickness preferences and allow one to enjoy optimum nutrition without eating bread or baked grain products, so I highly recommend this recipe.

    2. I really appreciate your thorough and informative recap of your experience. I halved the recipe and it was still very generous. I agree that thicker at 1/4-inch layers is better. Thank you.

    1. Is there a difference between oven baked and dehydrated crackers? Are the crackers we usually by at stores dehydrated?

    2. I’m sorry you had that experience. I would dehydrate them long enough to get them as crispy as possible, and keep them in a sealed container in a cool pantry. I hope this helps.

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