These crispy seed and vegetable pulp crackers get their character from a mix of onion, red pepper and Mexican-style spices: garlic, cayenne and smoked chilli. The seeds, soaked the day before, form a gel that binds everything together, and a long dehydration gives them a thin, crunchy texture. They are also a great way to use the pulp left over from a carrot and celery juice instead of throwing it away.
Raw seed and vegetable crackers with Mexican-style spices
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Organic and fair trade Chia Seeds
€6.50 BACK IN STOCK IN EARLY OCTOBER
Ingredients
- 640 g golden flaxseeds
- 640 g sunflower and pumpkin seeds, mixed
- 400 g chia seeds, black or white
- Filtered water, for soaking
- 640 g carrot and celery pulp (left over from a juice)
- 1 yellow onion and 1 red pepper (about 270 g in total)
- 1 tablespoon garlic powder
- 1 teaspoon Himalayan salt
- 3 teaspoons smoked chilli powder (optional)
- 1 teaspoon cayenne pepper
Method
- Soak all the seeds for at least 6 hours, or overnight, in plenty of water: they will turn gelatinous.
- Blend the onion and pepper in the food processor until you get an almost liquid purée, then pour it into a very large bowl.
- Add the soaked seeds and the vegetable pulp. If you don't have juice pulp, finely blend some carrot and celery: the mixture will be wetter and the drying will take a little longer.
- Stir in the garlic, salt and chilli, and mix for a good while until the mixture is even.
- Spread the mixture in a thin, even layer (3 mm maximum) on the dehydrator sheets, smoothing it with your hand or a spatula.
- Score the crackers with a spatula or a pizza cutter.
- Dehydrate for 12 hours at 46 °C, until they are completely dry and crispy.
Tip
These quantities make a very large batch of crackers: for a first try, halve them or divide them by three. Once fully dry, they keep for several weeks in an airtight container, away from moisture.
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FAQ: your questions about raw seed and vegetable crackers
How do you make seed crackers?
Soak the seeds for at least 6 hours: the flax and chia then form a gel that binds the mixture without flour. Mix them with the sunflower and pumpkin seeds, carrot-celery pulp and a blend of onion and red pepper seasoned with garlic, cayenne and smoked chilli. Spread in a layer no thicker than 3 mm, score, then dehydrate at 46 °C for about 12 hours.
What can I do with the pulp from my juicer?
Vegetable pulp is perfect for raw crackers: pulp from a carrot-celery juice, mixed with soaked seeds and spices, makes crispy crackers once dehydrated. You can also add it to veggie patties, a soup, a sauce or a vegetable spread. If you are not using it the same day, freeze it in portions in a bag.
What can I put on crackers?
These Mexican-flavoured crackers call for fresh toppings: guacamole, tomato salsa, red pepper spread or cashew cream with lemon. You can also serve them with vegetable sticks and a dip, or crumble them over a salad for crunch. Avoid very runny toppings added in advance, as they would make the crackers soft.
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