Raw Pumpkin Seed Crackers with Spinach

Raw Pumpkin Seed Crackers with Spinach 

www.jodiburke.com

Raw Pumpkin Seed Crackers with Black Olives

 

One of my favourite things to do is to try different raw foods that I can buy in a store or restaurant and go hoe and figure out if I can make something similar that I truly enjoy, especially when I travel down to the USA as there are so many choices down there over here in Canada for raw foods.  I did a couple of versions of this cracker (another post coming soon) and I loved them all!!  Yes a dehydrator is needed and soaking time for the seeds but oh so worth it!! I make a good size batch so I don’t have to do it often – yet they are yummy and go fast!!

www.jodiburke.com

  • 2 cups Sunflower Seeds
  • 1 cup Pumpkin Seeds
  • 1 cup ground Flax seeds
  • ½ package Spinach (I usually get my organic spinach in the plastic containers) or you can use Kale
  • 4 – 6 tbsp Nutritional Yeast
  • 1 Onion finely chopped
  • 3 Jalapenos (optional)
  • 3 cloves Garlic
  • 4 Madjool Dates

 

I like to put the Sunflower Seeds i the processor first and give them more time to process then the rest of the ingredients. Process them for a little bit first – until small chucks or almost fine.

Throw the rest of the ingredients into a processor and process until chunky yet not big chunks.

Put mixture into a bowl and stir in approx. 2 cups water and mix well. Let sit over night even 24 hours is better if possible (starts a bit of the fermentation process at that point ).

www.jodiburke.com

 

Stir well to see how dry it is as after sitting it may need a little more water, you want the mixture to stay together well, not be too dry and definitely not runny.

Spread out on flex sheets in the dehydrator (I like this crackers a little thicker than regular crackers so not too thin) and score with a knife into squares – the size you choose.

Dehydrate approx. 12 hours, flip sheets and continue to dehydrate approx. another 6 – 12 hours depending on the thickness – since I like these crackers on the thick side so it does take a little longer.  These are so good with many different raw spreads, hummus or even just coconut oil.

Keep in an air tight container and they will last for several weeks.

 

Enjoy!!

Eat Healthy

Live Well

Create a Life YOU Love!!

Jodi

Yes the Black Olive spread recipe is coming soon!!

Thanks for sharing!

 

 

 

 

 

 

 

 

 

 

 

Sharing is caring!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

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