Rawesome CrackersOct 05 2012 by
Here’s another delicious recipe to add to our Vegan MoFo collection!
Ok, I admit, when I feel like crackers or something crunchy I usually grab a bag at the grocery store and dig in. My local health food store carries a wide variety of organic crackers and it’s so easy to pick up a bag and be on my way. I’ve been using my food dehydrator a lot these last couple of weeks and figured it was about time I had a go at creating my own delicious cracker. I wanted to create a raw cracker which is why I used my dehydrator but if you don’t own one you can easily bake your crackers in the oven. I’m absolutely thrilled with how these came out. The flavors are wonderful and they are perfect as a crunchy snack or crumbled up on top of a big bowl of salad. Enjoy!
- 1 1/2 cups spouted raw almonds *see notes
- 1 zuchinni
- 1 1/2 tbsp chia seeds
- 4 – 5 good size fresh basil leaves
- 1 – 2 cloves garlic
- 1 tbsp chopped fresh parley
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp chopped fresh oregano (or 1 tsp dried)
- 1/4 tbsp fresh thyme (or 1/4 tsp dried)
- 1/4 tbsp fresh rosemary (or 1/4 tsp dried)
- 2 tbsp cold pressed extra virgin olive oil
- 1 tsp sea salt or to taste
- Add the almonds to your food processor and pulse 3 or 4 times until the almonds are broken apart.
- Add in the remaining ingredients, except the oil, and pulse 1 or 2 times. While the machine is still running drizzle in the 2 tbsp of oil.
- Remove the mixture from your food processor and spread a thin layer on a dehydrator tray or use a baking sheet lined with parchment paper.
- Place in your dehydrator for about 24 hours (the time will depend upon how thick your cracker is) or until crisp. You can also bake in the oven at 200 degrees for about 15 – 20 minutes or until crisp (again, the time will depend on the thickness of the cracker).
- Once your cracker is done ‘baking’ break apart in pieces and enjoy!
Makes approximately 48 crackers (2 inch x 2 inch)
Serving size 4 crackers.
Nutrients per serving: Calories: 96.5, Cal. from Fat: 69, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 3.5g, Fiber: 2g, Sugars: .5g, Protein: 2.5g, Sodium: 79mg, Chol: 0mg
For this recipe I used sprouted raw almonds, although you can easily substitute with just a plain raw almond. Nuts are often harder on your digestive system and by sprouting them you make them easier to digest. Sprouting almonds is really a very simple process. Start by placing the almonds in a large bowl and filling with water, making sure to totally submerge the almonds. Let the almonds soak for about 12 hours. At this point you can use the nuts as is but for this recipe I recommend placing them in your dehydrator overnight.
Leftover crackers can be stored in a cool, dry place for up to 1 week.