The birth of this recipe began with making oat milk. I originally began making my oat milk & throwing away the pulp from blending the oats. After a week of consistently making this creamy milk alternative, I felt like I should create another fun recipe instead of wasting valuable body fuel! So, as I was about to toss the last the last of the wasted oat pulp, the idea of crackers emerged 🙂
Since the initial experiment, several cracker variations have been made 🙂
They’re a perfect snack to munch on throughout the day that can fuel the body with plant based protein, healthy fats, fiber, a low glycemic index, and an excellent snack that’s completely guilt free 🙂
High speed blender
Nut milk bag (can be found at your local health store)
Medium- Large bowl
Ingredients (All Organic)
1 Cup oats (rolled oats or oat groat)
1/2 -1 Cup soaked sunflower seeds
3 Tbsp chia seeds
1/2 -1 cup Zante Currants
Fresh lemon Juice (1/2 – 1 Full squeezed lemon)
1 Tsp Vietnamese Cinnamon
1/2 Tsp air dried sea salt
1/2 Tsp Vanilla Extract
1 Tbsp Raw unheated honey
- Soak sunflower seeds, currents, & oats (if using oat groats) separately in purified water
- After straining oats completely, blend sunflower seeds, currants, oats, and chia with lemon, salt, cinnamon, & vanilla extract
- Pour batter onto flat dehydrator tray
- Let dehydrate for 24 hrs at 115°
- Flip cracker if necessary after 12 hrs of dehydrating (if there is moisture on the bottom side of cracker)
- Can eat as a solo cracker, with a grass-fed cream cheese spread, or even on top of a salad! Great for on the go & outdoor adventures!
Begin with soaking sunflower seeds and currants before making oat pulp for time efficiency.
Soak sunflower seeds for up to 6 hours (overnight) in purified water. When soaking, a thick grey film will appear on the surface of the water that usually consists of dirt. Can you imagine eating these seeds without soaking them?
You’d never see this gunk without soaking! To learn more about the importance of soaking nuts and seeds, check out my other post on mycotoxins 🙂
When done soaking, thoroughly rinse and drain as much as 4 times. Continue this process until the water is no longer “dirty,” and more-so clear.
Soak currants for a minimum of 1 hour to as far as overnight in a separate bowl. I’ve found that draining the water periodically helps with soaking currants because they tend to have an oily substance on the surface. If you leave them in their soaking bowl for a long time, you may see this.
Do not soak with sunflower seeds. Otherwise, your soaking currents can absorb dirty sunflower seed water. That would defeat the purpose of soaking…
Dried fruits are stored in bulk for long periods of time and can accumulate various particles throughout their “bulk-bin-life”, depending on how often (if at all) the bulk bins are properly cleaned.
Soaking is DEFINITELY required for these dried fruits before consuming as a method of cleaning them, always!
Pour 1 cup of oats into blender with sea salt, cinnamon, honey, vanilla extract, & 2 cups of water.
If using oat groats, soak groats for a minimum of one hour- overnight. Drain and rinse thoroughly before blending.
Blend oats with water on high speed for 1-2 minutes.
After blending, pour liquefied oats into nut milk bag over a bowl or into a mason jar.
Hold nut milk bag over a medium to large bowl as the liquid begins to strain out of the bag. With clean hands, or while wearing gloves, you may want to squeeze the bag to speed up the process of straining oat milk. Continue squeezing the bag until there is nothing but oats left in the bag, with very little liquid seeping out.
Once oat milk is done draining into a separate bowl, you can pour it into a larger mason jar for drinking, making super seed pudding, or other recipes that require a cream base. With Summer approaching, oat milk will be a great liquid base for smoothie bowls 🙂
The remaining oat pulp will be held in the bag. Simply plop this into a separate bowl.
Once sunflower seeds & currants are fully soaked, rinsed, and drained, pour them into the blender with oat pulp.
Add 3 Tbsp of chia seeds to blender as well. Squeeze lemon into blender and blend all ingredients on low for about 2 minutes. It should be a very thick consistency 🙂
Next, spread your “cracker batter” onto your dehydrator tray. I like to use a rice cooker spoon to smooth out the batter so everything lays evenly.
Lay batter on flat dehydrator tray about 1/4 inch thick. If you still have batter left, then simply lay on another tray to make more 🙂
Sprinkle Vietnamese cinnamon over the top of the spread before dehydrating.
Cinnamon is a very powerful antipathogenic against food-borne microbes. So, as long there’s enough within the recipe, this serves as your insurance 🙂
Set your dehydrator to 115° and dehydrate for 24 hours. At the halfway mark, you may need to flip the soon to be cracker over to dehydrate the bottom side. It should be very easy to lift off of the tray.
It’s very important for your cracker to be fully dehydrated. Any moisture left in the cracker during storage will only lead to mold. I can assure you, you do not want to be eating moldy nuts.
When dehydrating nuts or seeds, complete dehydration is critical!
Any time I’m dehydrating something that needs to dry for more than 12 hours, I like to begin the dehydrating process at night, before I go to bed.
The reason for this?
When morning approaches, I have an opportunity to “check-in” on my food experiment, flip anything that needs to be flipped, adjust the temperature if needed, & sample taste 🙂
Love to snack on this food bar alternative throughout the day, and can’t wait to take them on a hiking adventure! They’re great on their own, but I love to dip them in grassfed cream cheese by Green Valley Organics 🙂
For storage, they store very well in glass mason jars in the refrigerator 🙂
Once you get this down, you can make any cracker with your favorite flavors!
Pack up, snack up, and enjoy!