Hey vegan bunnies! Today we’re going to be making raw vegan corn flax crackers. Crackers are such a great thing to keep on hand. They go great with dips and salsas and also make a great snack. I have made many different types of flax crackers in the past and I find that soaking the seeds before you make the crackers helps to give them an airy crunch. They kind of remind me of traditional tortilla chips.
Today we will be doing a basic recipe. But you can also add in your own seasonings. Experiment with different types of herbs and spices to make it your own. I love chipotle. The chipotle I feel adds a little more of a smoky flavor which is delicious with these raw vegan corn flax crackers. Everything you need is listed below. Enjoy!
Raw vegan corn flax cracker ingredients:
2 1/2 cups golden flax crackers
1/2 cup chia seeds
5 1/2 cups water for soaking
2 cups of raw corn
2 cloves of garlic minced
3 1/2 tbsp Nama Shoyu
1/2 tsp onion powder
1/2 tsp cayanne pepper
Soak chia seeds and flax seeds for a minimum of three hours.
Place all ingredients into a food processor and process until combined. Add in a little of the seed mixture at a time to make things easier.
Spread out the mixture onto a non-stick dehydrator sheet about 1/4 inch thick.
Dehydrate for one hour at 145°, score the dough, and reduce heat for another 4 hours at 115°. Flip over onto the screen and continue to dehydrate until fully dry. This may take anywhere from 4 to 8 hours.
If you are finding that your dough is sticking to the non-stick sheet pop it back in the dehydrator for a couple more hours before you flip them.
If you don’t have a dehydrator you can use your oven on the lowest setting and keep it cracked open. Keep an eye on them.
Please let me know what you think in the comments below. I always love hearing your feedback. Xo