These raw, spicy kaffir lime and pepita crackers prove that healthy snacking can be every bit as satisfying as traditional crackers.

Made with activated pepitas, kale, fresh herbs and fragrant kaffir lime leaves, they’re packed with vibrant flavour, nourishing ingredients and an irresistible crunch.

Naturally gluten-free, grain-free and vegan, these dehydrated seed crackers are perfect for entertaining, grazing boards or enjoying with your favourite dip. The combination of warming ginger, bird’s-eye chilli and aromatic kaffir lime creates a bold, fresh flavour that’s inspired by the vibrant cuisines of Southeast Asia.

Serve them alongside guacamole, macadamia pesto, hummus or fermented vegetables for a nourishing snack that’s rich in healthy fats, fibre and plant-based protein. Once you’ve made a batch, they’re guaranteed to become a staple in your pantry.

Raw, spicy kaffir lime and pepita no bake crackers

Recipe by Samantha Gowing

• Total Time0 hours
• Yield24 hrs 20 mins–36 hrs 20 mins 1x
• DietVegan

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Ingredients

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2 cups activated pepitas

2 tablespoons chia seeds

1 cup minced raw kale

4 – 6 kaffir lime leaves (if using fresh use 4, if frozen use 6)

1/2 cup dehydrated tomatoes, semi-dried

2 small birdeye chillis

1 thumb-size knob fresh young ginger, peeled

1/2 cup coriander

1/2 cup fresh basil

2 tablespoons tamari

2 tablespoons macadamia oil

Pinch or 2 of cayenne pepper, more if you like it hot

Mineral salt to taste

Water to bind – as required

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Instructions

1. Place pepitas and chia seeds into a blender. Blitz a few seconds until just breaking up
2. Add kale, lime leaves, dried tomatoes, chilli, ginger, and herbs and blitz until a rough pesto is formed
3. Transfer to a large mixing bowl. Add tamari,  macadamia oil and season with cayenne and salt to your liking.
4. Add water if you feel this mix is too dry. It should resemble a semi-smooth pesto by now
5. Spread onto a Teflex sheet on a dehydrator tray and level out with a spatula
6. Score with a knife into squares or triangles
7. Dehydrate at 45 C for at least 12 hours, then remove from the Teflex sheet
8. Flip upside down and transfer to a mesh dehydrator tray and dehydrate for a further 12-24 hours, *depending on how thick your mix is and how crisp you would like your crackers
9.  Store in an airtight container for up to 10 days

Notes

Serving suggestion:
Accompany your crackers with fermented beetroot slaw, activated nuts and seeds, a good dollop of macadamia pesto and some house dried tomatoes.

Note: I use an Excalibur dehydrator so my trays are square. This this recipe also suits round dehydrator trays. These crackers are meant to be thinner than most and more elegant. A Teflex sheet is a reusable Paraflexx non-stick sheet.

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• Prep Time: 20 mins
• Cook Time: 24–36 hrs (dehydrator)
• Category: No bake
• Method: Dehydrate
• Cuisine: Plant Based