Sweet & Light Crackers

IMG_6816 (525x350)

So, so glad you you enjoyed my 7 links post! If you’re new to my blog, I hope that the post inspired you to explore the archives a little, and delve into new territory. I’m also happy that a lot of you discovered the posts that matter most to me. I’m excited to see what my tagged ladies have to say!

As I’m sure you’ve noticed, I’ve been on a cracker roll since my summer term began. There’s a good reason for this: I’m usually eating lunch at school or on the go, I snack frequently because my days are long, and I’m a big fan of dips and spreads, which means I need a handy vehicle to serve them with.

Raw crackers have been my catchall solution for on-the-go eating lately. They keep forever, they allow me to use up my juice pulp from juicing, and they’re easy to pack. They’re also versatile, tasty, and—at least when I make them—vegan and raw. I’ve had so many variations lately, including my lemon thyme crackers:

image

My chia juice pulp crackers:

image

And my gingery carrot sunflower crackers:

image

These are all savory crackers, and they’re traditionally flavored (well, as traditional as raw food can ever be!). Last week, since I had some leftover apple pulp on my hands, I decided to put a sweet spin on my typical juice pulp cracker recipe. I loved the results, and I’m here to share them, but for all of you without juicers, I’m going to offer a non-pulp option, too! The nice thing about these crackers is that they’re remarkably light (I didn’t go too heavy on the flax meal) so they offer sweetness without too much density.

IMG_6822 (525x350)

Sweet & Light Crackers (raw, vegan, gluten free)

Yields about 40 crackers

1.5 cups carrot pulp and 1.5 cups apple pulp (OR, use 1.5 cups grated carrot and 1.5 cups chopped apple)
5 tbsp flax meal
1/2 cup pitted dates (about 7 large ones), soaked for a few hours or overnight
Salt to taste (I used about 1/4 tsp)
Water

1) Place all ingredients except for water in a food processor and process to break down, till mixture is crumbly. Stop and scrape sides if needed.

2) Begin processing with the motor running and add water in a thin stream to help keep the “dough” moving. Keep stopping to scrape the sides of the processor as you go along.

3) Continue to add water till you have a mixture that’s thick and a little sticky, but easy to spread. This may take a while, but be patient!

4) Spread onto Teflex sheets and score into square crackers (or flatbread shapes). Dehydrate at 115 degrees for about six hours; flip, and dehydrate for another four. Serve.

See the little specks of date in these crackers? SO delicious!!

IMG_6820 (525x350)

If you add ample salt here, you’ll find that the crackers are a perfect marriage of savory and sweet. In fact, I served them the other evening with savory ginger lime edamame hummus (which is already a big hit!) and some kale salad:

IMG_7004 (510x340)

And it’s really hard to beat 4 ingredients.

Speaking of 4-ingredient recipes, I’m in the middle of a busy school week (3 quizzes, 7 assignments, 4 labs, and an exam on Tuesday) so this will be a week of hurry up recipes. See you back here tomorrow!

xo

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Raw

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    20 Comments
  1. How thin should it be spread? Mine look nothing like this, worried they won’t taste god once they are fully dry. Should they be kept in the fridge or out?

  2. I’ve been loving the cracker posts. I work 3 back to back 12 hours shifts every week and pretty much have to prepare 3 days worth of food all at once. Raw vegan crackers, dips, fresh fruit and salads make it easy. I don’t juice at home, but I love your ideas for flavor combos and using up left-over bits of fruit & veg that are about to go bad.

    I’m a nurse and even though school is a few years behind me now I have vivid memories of the all-consuming schedule. Med school must be like that x10,000 at least. You’re a trooper! Best of luck to you 🙂

  3. I really need to get a dehydrator. I know I could probably just do these in the oven but every time I try to make juice pulp crackers, they burn a little bit (or maybe it’s just the flavour the oven gives them) so they just taste horrible.

  4. You’re the one who got me hooked on sensational raw crackers, so I’m loving this recipe already 😀

    Best of luck with the busyness! I know you’ll get through it, no sweat.

  5. This sounds like a gem. I haven’t had my dehydrator very long and am still in the experimenting stage. I’m not usually a fan of crackers, but this looks like one that I would really enjoy.
    Good luck with the busy week!

  6. I literally JUST placed an order on Amazon for a Champion juicer, and I’m sitting here are work talking with my office mate about how you can make crackers from the pulp. And she says, “I’ve had them, blech.” And I’m like, here, let me show you, on Choosing Raw, Gena makes them all the time. So I type in your URL and what do I find today, but pulp crackers. It’s like you are my fairy blog mother, only you are like 15 years younger than me and you don’t wear a fluffy pink party dress (at least as far as I can tell from the pictures of you on your blog). Thanks for the inspiration!

  7. Thanks for another cracker recipe. I am a cracker addict and much prefer making my own. Ironically I have been on a carrot/apple/ginger/lemon juice kick lately, so these crackers will be hitting the dehydrator tonight.

  8. I love the crackers, and they look so good with hummus and dips.

    But I don’t have a juicer, although I make juice using the blender and nut-bag method. However, my “pulp” always looks really watery in comparison to yours. Can I use this to make juice pulp crackers?

    What if you don’t have a juicer? I did buy Brad’s raw crackers which are great but at $9 a pop really not very frugal.

  9. I’m all for hurry-up recipes! Your hurry up recipes, at least! As far as I’m concerned…the less ingredients, the better! I don’t have a dehydrator, so I probably won’t make these crackers, but thanks for reminding me about the edamame hummus. I forgot to bookmark that one!

  10. These look great. Any recommendations on how to make them in an oven?

    Also, can you tell me what it is about dehydrating that extends a food’s shelf life so much? Stupid question?

  11. Mm, sounds so delicious! The option for those without a juicer is much appreciated (I’m a student with a very basic kitchen at the moment and probably not the only person in such a frustrating situation!), so thanks, Gena! Are there any options for people without a dehydrator even? Or does that defeat the object entirely…? Would be interesting to know, anyway.

  12. Gena these are RIGHT up my alley!

    I have a recipe for what I call Sweet Seeds Crackers. It can be made savory but really, I am always all about sweeter rather than savory.

    Your crackers look perfect and this
    “The nice thing about these crackers is that they’re remarkably light (I didn’t go too heavy on the flax meal) so they offer sweetness without too much density. ”

    That’s awesome b/c usually raw/vegan/homemade crackers can get really thick and overly dense in a hurry. All the seeds and nuts weigh them down and they are like little bricks. lol

    Good to hear these are light. I love a good crunchy lighter cracker..and one that’s sweet…oh, this is so me 🙂