Rosemary Olive Oil Crackers

If you’ve been reading the blurbs that accompany our recipes you know by now how much we dislike flax seed in everything. It drives us crazy that a lot of raw/vegan crackers and bread bases rely on something that leaves such a weird aftertaste.

Starting innocently enough, I was dehydrating thin slices of plantains for chips when it became apparent, they were way too dry to be enjoyable. Instead of throwing out two trays full of plantains, I pulverized them into flour. I had never used plantain flour before but it’s very popular in Caribbean cooking, so that was going to be my plan.

At this point I had already made something to go with the plantain chips. But now I had nothing to eat them with. And so the recipe for crackers was born.

I wasn’t sure if the plantains were going to have any flavor at all. They started out dry and didn’t have that hint of banana they should have. I wasn’t sure if that was a good thing or a bad thing, but I figured I’ll season them the way I would have seasoned any cracker.

I’ve now made these crackers twice. I made the first batch thinner than this last one. I recommend you make them slightly thicker if you’re planning on scooping up a raw/vegan dip, cheese or in this case, an olive tapenade.

Yes I Cheated!

Speaking of olive tapenade, I didn’t make the one pictured. Could I have? Absolutely. Olives are super simple to prepare, curing in a brine with herbs, it’s raw and vegan. And with the exception of patience, because they take a long time to cure, it really couldn’t be easier. That said, finding them fresh picked in our local market is impossible, so to mention it again, I cheated and bought olives, but I did make my own tapenade.

RAW VEGAN RECIPE: Rosemary Olive Oil Crackers

2 cups dried pulverized plantains (plantain flour)

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp pepper

1/4 cup olive oil

2 large sprigs dried rosemary (or 3 tblsp)

1/4 cup water (add as needed)

sea salt (to crack on top of crackers)

If using fresh plantains, slice thin and place in dehydrator at 115 degrees. Depending on how dry they are to begin with, you might need to dehydrate overnight. Or you can purchase plantain flour at the health food store or supermarket.

Put all dry ingredients together except salt and mix well. Add olive oil and slowly add water. It should be closer to a dough mixture but not dry, it should hold it’s structure. Spread it out on a flexible sheet and form it into a square. I was able to score it into a grid so it will break into crackers easily. Crack salt on top. Place in dehydrator at 115 degrees overnight (10 hours). In the morning turn them over and place on mesh sheet back into the dehydrator at 115 degrees for another 2 hours and enjoy!