Raw Vegan Cheesy Almond Rosemary Crackers
July 14, 2013

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Hope you all enjoyed a fun weekend. Me, I was off to Albany and back, to celebrate Melissa’s upcoming wedding. It was great to see her, if quickly, and to wave to the beautiful Hudson Valley (oh, how I miss weekends upstate with Chloe).

Before I left, I made a big batch of these cheesy almond rosemary crackers, which were half inspired by the famous (and rightly so) cheesy quackers from One Lucky Duck, and Susan’s rosemary almond crackers. They’re a little salty, a little cheesy (thanks to nutritional yeast, of course) and infused with the taste of fresh rosemary, which is one of my very favorite herbs. The make for fantastic snacking, spreading, and they’re also pretty tasty when you crumble them up and dumb them on a salad.

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Raw Vegan Cheesy Almond Rosemary Crackers

Author - Gena Hamshaw

Ingredients

  • 2 cups almonds soaked overnight and drained
  • 4 tbsp ground flax meal
  • 4 tbsp nutritional yeast
  • 1/2 tsp sea salt or more, to taste
  • Black pepper to taste
  • 1/2-1 cup water adjust as needed
  • 3 tbsp fresh rosemary chopped

Instructions

  • Place almonds, flax meal, nutritional yeast, salt, and pepper in a food processor fitted with the S blade. Pulse to combine.
  • Turn the motor on and drizzle in 1/2 cup water. Process for a minute or two, stopping to scrape the bowl down. Add more water as needed, until the mixture is easily spreadable (not liquidy, but not at all pasty, either).
  • Spread mixture onto a single, Teflex-lined dehydrator sheet. Dehydrate at 115-118 degrees for four hours. Score into cracker shapes, and dehydrate for another 8 hours, or overnight. Break crackers apart, flip them over, and dehydrate for one more hour.
  • Makes 35 (or so) crackers.

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Right now, these crackers are dehydrator only. I tried baking them once (at 350) and they browned much too quickly, so I think the oven version needs some tinkering. If anyone has success with an oven batch, let me know what worked–I suspect a lower temperature for more time is probably the way to go.

And to the dehydrator-enabled, I hope you’ll enjoy these as much as I did. (Valerie, to whom I delivered a batch, is also a big fan.) I’ve been packing the up in baggies for snacks!

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To come this week:

  • A new “Thought for Food” column for Our Hen House, detailing the way I’ve shared my veganism with my post-bacc friends.
  • Carob chia pudding (which you got a preview of last week!)
  • A new peek into my everyday eats with vegan lunch

See you soon!

xo

 

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Categories: Gluten Free, Raw

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    30 Comments
  1. I was actually looking for a raw bread recipe when I found this. I was able to modify it and turned out wonderful so I wanted to share what I did!

    I always start with the original recipe to see how it holds up and what I might change about it. I have made this three times now, once with dried rosemary, twice with fresh ~ like the fresh better but would definitely use the dried if it was all I had. They appeared to be soft crackers, not crispy crackers, in the first round, which was helpful to me in trying to make a raw bread out of it.

    So by the third time around I had adjust a few ingredients (made flax to 3 tbsp of golden flax with 1 tbsp hemp hearts), an extra tablespoon of nutritional yeast, and needed the entire cup of water plus a tablespoon for blending. These are now my go to bread recipe ~ easy on the gut and delicious! Thanks for the inspiration! I will post it on my website once I get pictures of it and be sure to link this post to it as my inspiration.

  2. I`ve made these (in my dehydrator) and they`re very good but went soft when I stored them in an airtight tin. What`s the best way to store them to keep them crispy? Thank you 🙂

    • The only way I can get my dehydrated crackers to stay hard in storage and crispy is to dehydrate them to excess for extended hours.
      Otherwise, freezing them works very well.

  3. The instructions don’t say when to add the rosemary. Assume you process it with everything else rather than sprinkling on top?

  4. Would it affect the overall taste if i use dried rosemary? I’m afraid fresh rosemary is hard to find down where I live

  5. These are in my dehydrator right now. They smell delicious. I plan on using them as a base for a pizza-like meal. With my dehydrator, they’re taking a little longer than 13 hours but that’s ok. I’m excited!

  6. Made these in my new dehydrator. They just crumbled. Stuck to the recipe exactly. Dreadful waste of almonds.

    • Mine were a little crumbly as well, each cracker broke into a few pieces. I always score batter before putting them in the dehydrator and then while still pliable use a scissor to cut them apart so crackers dry independently. I will dry them less next time. Despite the cracking, they were a hit at a raw potluck. Everyone wanted the recipe. Use pieces as croutons in a salad or a crumbly topping for veggies next time.

  7. Any advice to those with the round-circular dehydrators? Mine came with plastic inserts that don’t have any holes for things like fruit leathers, but not with liners and since there is a hole in the middle, I definitely wouldn’t be able to create a single flat, rectangular layer. I’ve been dying to make a raw bread and/or cracker so I’m just wondering if you had any experience or ideas that I didn’t. 🙂

  8. 22 mins 350 degree oven. With the addition of 1/4 tsp baking soda and 1T grapeseed oil. May go against raw with my additions and baking them, but it works for those that asked.

  9. These look so great! I love rosemary but hardly ever use it. I’m assuming these are bakeable if one doesn’t have a dehydrator?

    Great to see your post on girliegirlarmy by the way!

  10. It seems like quite a bit of a hassle to make. I mean it is really worth it to make crackers, it’s doesn’t seem very simple to make either.

    • It’s just all the ingredients processed together in one go, then scraped out
      onto dehydrator trays. Then you wait for them to dehydrate, which takes no effort. I leave it on overnight or while I’m at work. As far as raw dehydrated recipes go, this is as simple as it gets!

  11. I have always wanted to recreate the OLD Quackers, but couldn’t muster up the courage. Do you like these as much? More?

  12. yes! love this style of crackers! i make ones from elana’s pantry that are simliar but without the flax/nooch. i will have to give these a try since i love both of those things too! i need my renovation fuel…especially in the afternoons and these would totally hit the spot! hope the wedding weekend was lovely 🙂

  13. Cheesy almond crackers. I never thought of putting this together in a recipe but OMG they look very tasty. Lets hope I can ,make them ha ha.

  14. That looks so good and I’m really sad that I can’t make it in the oven 🙁 I hope an oven-friendly recipe will be available too! Meanwhile, I’ll just dream about its deliciousness 😛

  15. These look great! Have you tried them using the pulp from almond milk? They seem like they’d be a perfect use for that pulp, but I don’t know if the milk-making process would remove components that should somehow be replaced or substituted in the crackers.