Any good raw soup seems to make a good cracker! At least, so far!
As did this one:
In the food processor or blender:
1 c. cashews
3 carrots, chopped in pieces
1 yellow squash
1 clove garlic
1 tsp. coconut oil
1/4 c. Bragg’s amino acids (not raw)
1/2 tsp. salt
1/4 tsp. seaweed
1/4 tsp. ginger
about 12 ou. water, adding until it becomes a smooth batter.
Pour onto dehydrator sheets and score into cracker shapes. Dehydrate at 104 degrees for 24-48 hours until crispy.