When gametime rolls around, snacking reigns supreme. Many dips—like guacamole and salsa—are innately raw, but what can do the dipping? Raw dieters can dip with the best of them thanks to a plethora of raw cracker and chip options. Lydia’s Organics makes raw crackers and chips, including ginger nori crackers and carrot chips. If you prefer to make your dippers at home, try this basic raw cracker recipe from Laura-Jane of The Rawtarian blog.
Photo by Laura-Jane, The Rawtarian
- 2 cups ground flax seeds
- 2/3 cup whole flax seeds
- 1 tsp. sea salt
- 1 tsp. Italian spices (such as basil or oregano)
- 2 2/3 cups water
- 1 1/3 cups sunflower seeds
- 1/2 cup sesame seeds
- Mix everything together in a mixing bowl. Line two dehydrator trays with parchment paper. Spread batter evenly on trays using the back of a spoon.
- Start dehydrating the crackers. Laura-Jane suggests dehydrating at 120 degrees for the first hour and then reducing the temperature to 105 degrees for the remainder of the cooking time.
- Once the crackers begin to harden (roughly four hours into the process), use a knife to score the crackers along wherever you want the crackers to separate. Once the crackers are holding their shape (roughly eight hours total), break them apart along the score lines. Remove the parchment paper and place the crackers directly on the dehydrator tray.
- Finish dehydrating to your preferred consistency. If you plan on keeping them for a few weeks or more in storage, ensure there is no moisture left.