High Raw Cheeze Crackers with Peanut Butter

By Chef: Ann Oliverio
Posted: November 5, 2015


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Anyone have a memory from childhood of those bright orange crackers filled with sweet peanut butter? It’s okay, you can fess up – no judgement here. As a grown-up, maybe you’ve gone as far as to pick up a packet to check out the actual ingredients. Talk about a fright! This raw homemade version is 100% healthy and wholesome with ingredients of carrot, apple, flax, and a touch of maple syrup. If you don’t do peanut butter sub in your own favorite raw nut butter of choice. Enjoy!

Yield: 128 crackers


  • 1 cup flaxseed meal
  • 1/4 cup raw coconut flour
  • 1/2 cup nutritional yeast
  • 2 medium-sized carrots, peeled and cut into chunks
  • 1 apple, cored and cut into chunks
  • 1 1/2 cups Almonds, soaked for 8-10 hours, rinsed and drained
  • 1/4 cup coconut oil, melted
  • 1 cup water
  • 1 tsp. white miso
  • 1 Tbsp. maple syrup


  1. In a large bowl, combine the flaxseed meal, coconut flour and the nutritional yeast. Set aside.
  2. In a food processor, grind the almonds into a crumbly meal — don’t over process, otherwise you’ll have almond butter. Not a bad thing, but not what you’re looking for here. Empty the almond meal into the bowl w/ the flaxseed mixture. Process the carrots and apple until you have a nice mash. Scrape the mixture into the big bowl.
  3. Add the remaining ingredients and stir until thoroughly mixed. The mixture should be moist but hold together when pressed.
  4. Divide the mixture in two and spread one half on a dehydrator tray that has been covered with a non-stick drying sheet. You’ll just about be able to cover the full sheet. To get an even surface, I cover the dough with another non-stick sheet and gently roll with a rolling pin.
  5. Carefully lift off the non-stick sheet. Once the dough has been rolled out, gently score the surface into squares.
  6. Place the trays in the middle of the dehydrator and set the temperature to 145F. Dehydrate for 30 minutes, then reduce the heat to 115F and dehydrate for an additional 6-8 hours or until the cracker are very crispy all the way through.
  7. About halfway through the process, I carefully transfer the dough to a dehydrator screen.

Make these 100% raw by using agave nectar. I have not tried this recipe using an oven — but give it a go, if you are adventuresome. Spread the dough on baking sheets lined with parchment paper. Set the oven to its lowest temperature, leave the door open a bit and bake until crispy.