Sundried Tomato Crackers (Raw, Vegan, Oil-Free, Gluten-Free)

Two raw vegan sundried tomato crackers on a round plate with marinated carrot ribbons, sprouts, capers, and a side bowl of creamy bell pepper dressing — plant-packed raw vegan meal

Raw Food Feast Recipes by Mirjam Henzen

Sundried Tomato Crackers (Raw, Vegan, Oil-Free, Gluten-Free)

Think concentrated tomato, a quiet hit of rosemary, and a satisfying chew — this is what raw vegan crackers look like when they're worth making. A base of soaked sunflower seeds and flax meal holds everything together, with zucchini adding moisture and sun-dried tomatoes delivering that deep, savory flavor. Oil-free, gluten-free, and so satisfying to have on hand — keep them soft and pliable or dehydrate them longer until they turn firm with a crisp, crunchy bite.

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Prep Time 15

Cook Time 12

Total Time 12 15

Servings: 16 servings

Course: Side Dish, Snack

Cuisine: Raw Food

Calories: 81

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup dry-packed sun-dried tomatoes (100 g) soaked and drained, 4 hours
1 cup sunflower seeds (120 g) soaked and drained, 4 hours
7 oz zucchini (200 g) peeled and roughly chopped
½ cup blond flax meal (50 g)
1 tbsp dried rosemary
½ tbsp onion powder
½ tbsp garlic powder
½ cup sunny soak water (120 ml) soak water of the sundried tomatoes

Equipment

Method

Add the ingredients to a food processor and mix them into a smooth dough.
Divide the dough into two equal parts and spread evenly onto two non-stick dehydrator sheets, about ¼"/0.5 cm thick. Create the crackers with your hands or a spatula.
Dehydrate the crackers at 145°F/63°C for two hours. Flip the crackers onto other dehydrator trays and carefully remove the non-stick sheets. Dehydrate the crackers for another 6 hours at 115°F/46°C.
The tomato crackers should be dry and slightly pliable.
Score the crackers into equal pieces.

Nutrition

Calories: 81kcalCarbohydrates: 6.7gProtein: 3.2gFat: 5.4gSaturated Fat: 0.5gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 1.7gSodium: 9mgPotassium: 329mgFiber: 2.5gVitamin A: 82IUVitamin C: 4.9mgCalcium: 25mgIron: 1.2mg

Notes

Spread the dough as evenly as possible — aim for ¼ inch/0.5 cm throughout. Uneven thickness means some parts of the sheet will finish before the rest.

Soak the sun-dried tomatoes and sunflower seeds at the same time — both need 4 hours and it's easy to forget one. Start them together.

The sun-dried tomato soak water is an essential part of this recipe, not just a byproduct. It carries concentrated tomato flavor and brings the dough to that perfect taste.

Store the sundried tomato crackers in an airtight container in the fridge for for up to a month. Want them crispier? Keep dehydrating until they reach the texture you like.

These crackers make an excellent base for a full meal. Spread on a thickened cilantro lime dressing, layer with leafy greens, add smoky walnut taco meat, and pile on sprouts and fresh tomato — that's 12 plants on one cracker. Or serve them alongside a taco meat salad for dinner and you'll hit easily 15 plants in a single meal without trying.

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