While doing what I like to call “research” a couple weeks ago, I stumbled across a raw vegan cracker whose maker had done something I had never thought of, mixing olives into the cracker batter. I thought it seemed like a recipe worth trying, so I promptly purchased the bag and practically before leaving the store, opened and sampled the contents.
Immediately I was taken back to my childhood when my father and I would place black olives on the tips of our fingers and wriggle them around before popping each salty olive into our mouths. I don’t know what I
loved more, the flavor of the olives or the salty brine in which they were canned. Either way I knew I would want more of this deliciously savory snack and soon. Off I went to buy a can of organic black olives to try and replicate the crunchy, salty crackers.
Using only the ingredient list, I did what any good cook does, throw everything into a bowl and see how it turns out. I have made countless batches of raw vegan crackers which expedited the process, and after the first batch I am completely satisfied and craving more!
Don’t eat them all in one sitting and, as always, share!
Black Olive and Jalapeno Crackers
Preparation time: 30 minutes
Dehydration time: 24 hours (or 3ish hours of oven time)
- One bowl
- One spatula
- Blender (any will do)
- Dehydrator (substitute baking pans and an oven set at the lowest temperature)
- 1 cup Sunflower Seeds
- 1 cup Hemp Seeds
- 1 cup Pumpkin Seeds
- 1 cup Flax Seeds
- ½ cup Black Olives with Brine
- ¼ cup Bragg’s Amino Acids or Soy Sauce
- 1 jalapeno diced (if you like it spicy- add 2)
- Place flax seed in a bowl. Soak in 1 cup water for 30 minutes or until they become “jelly-like”.
- Add sunflower, hemp, and pumpkin seeds to the bowl, along with black olives, Bragg’s amino Acids and diced jalapeno. Mix thoroughly.
- Add mixture to blender. Add another cup of water to help with the blending process. If the blender is unable to process the thickening contents, add more water. Remember, the more added water, the longer the dehydration time, so only add as much water as needed to blend contents. The mixture should be chunky with some of the contents broken up. This takes 30 seconds to one minute.
- Spoon the contents of the blender back into the bowl. Mix thoroughly.
- Spoon the mixed batter onto silicone dehydration sheets or a cake pan (if using a cake pan oil the bottom to ensure the cracker doesn’t stick) spreading the contents evenly. This ensures a consistently crunchy cracker throughout.
- Dehydrate on medium for 12 hours, then flip the cracker using the spatula to scrape the bottom on the silicone tray.
- Dehydrate on medium for another 12 hours.