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Spicy Salsa Crackers (raw-vegan)

salsa crackers raw vegan4


One of my new found favorite kitchen gadgets is my dehydrator, I LOVE IT! My new favorite thing to do is to create robust, colorful and flavorful RAW and VEGAN recipes. Even though I am a chef, when I first went 100% raw-vegan, I found myself eating the same food over and over. Well to spice things up (and I like it SPICY), I started to experiment with dehydrated goodies. One of the recipes I came up with is SPICY SALSA CRACKERS. These crackers deliver the crunch and the robust flavor I have been craving. They go great with cilantro rolled three nut cheese or just by themselves, and they are a beautiful addition to a party platter.  With a taste this good, they have been a hit for everyone! If you too have been craving robust crackers, give this recipe a try, you will love them!


1 cup dried organic quinoa, I used the white variety

3 cups water

1 TBSP raw unrefined cold pressed organic sesame oil

1/4 cup water

8 large fresh organic garlic cloves

1 large fresh organic jalapeno

1/2 cup fresh organic yellow corn kernels

1 medium organic lime, zest and juice

2 cups ripe organic pearl tomatoes

1/2 medium organic yellow onion

1/4 cup fresh organic cilantro leaves, wash and spin dry

2 TBSP whole organic chia seeds, fine grind (I use an old coffee grinder for my whole spices)

1/2 cup whole raw organic sunflower seeds

1 tsp. fresh ground pink salt

In a large bowl, soak the quinoa in the 3 cups of water for 48 hours, drain. In a food processor, add the soaked quinoa, sesame oil and 1/4 cup water and process to a chunky paste. Some of the quinoa will remain whole, this is OK- add this paste to a mixing bowl. In your food processor, now fine chop the garlic, jalapeno, corn and lime zest and juice, transfer to the mixing bowl. Again in your food processor, fine chop (do not puree) the tomatoes, onion, and cilantro leaves, add this to the mixing bowl. Stir in the ground chia seeds, sunflower seeds and pink salt, mix well. Allow this mix to set up for 15 minutes. Place this mix on the solid tray of your dehydrator and dehydrate for 5 hours. Transfer to a sealable container and refrigerate overnight, this is your cracker dough. Remove the cracker dough from the container and roll out on a flat surface to 1/4 inch thick. Use a knife and cut into the desired shape (I like triangles personally). Gently use a flat spatula and place on the solid tray for your dehydrator, dehydrate for 5 hours. Now transfer to slotted tray and dehydrate until fully dry and crispy (about another 9 hours or so) flip every  3 hours. Remove from the trays and place in an airtight container, store at room temperature for up to 1 week- if they last that long:) VIVA la SALSA!

jarOhoney copyright final 2013

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