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Here’s another recipe for those of you requesting low carb raw vegan options! A raw diet can seem rather limiting at first, especially a low carb raw diet. After all, most raw vegan diets consist of a lot of fruits and juices. I’ve really been enjoying the low carb crispbread I made a little while ago, so when a client asked me to make them a raw vegan keto meal plan, I knew I had to try and include it somehow! This recipe was really easy to adapt into these low carb raw vegan crackers, and though they require a bit of patience, it’s worth it in the end.
Like many raw vegan treats, these low carb crackers are gluten free, grain free, paleo friendly, soy free and (unlike many raw vegan snacks), sugar free. If you’re looking to add some raw vegan foods to your rotation, or if you’re trying to limit the amount of heated fats in your diet, these crackers are for you!
Notes on Making Low Carb Raw Vegan Crackers:
- I use this Nesco dehydrator. It has served me well for years, and has never been a problem. I really like that it has an adjustable temperature dial, so you can adjust the temperature to your needs. Be sure to use the plastic inserts (TIL these are called “fruit roll sheets”), to make cleanup a million times easier.
- Spreading this mixture thin is the key to success here, otherwise it won’t dehyrdate properly.
- Halfway through this process, you will want to carefully flip the crackers, so they dehydrate evenly.
- I just made plan crackers here, but you could really add any seasoning that you want. I made a pretty tasty batch by subbing 2 tbsp of water for coconut aminos and adding in a tbsp of kelp powder.
- 1/2 flax seeds
- 1/2 cup sesame seeds
- 1/2 cup sunflower seeds
- 1/4 cup hemp seeds
- 2 tsp psyllium husk fiber
- 1 cup water
- 1 tsp salt
- spices or herbs of choice
- Process all ingredients except water in a food processor or blender until a flourlike texture is achieved.
- In a mixing bowl, slowly stir in water and mix until completely absorbed.
- Let mixture sit for a few minutes to firm up.
- Spread a really thin layer of the mixture onto your dehydrator trays (preferably with the fruit leather trays in place for easier cleanup). Try to make them even, and about 1/8th of an inch thick. This will make your life much easier.
- I dehydrated mine at 115 degrees, overnight. In the morning (about 8 hours later), I carefully flipped them over and dehydrated for another 4 hours.
- Store in an airtight container for up to a week. I recommend "toasting" them in the dehydrator for a few minutes before enjoying in the morning.