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This cracker is a simple recipe as well as simple in taste. I love for my crackers to pack a punch in flavor but sometimes I want a cracker that is just really is a vehicle for other flavorful spreads or dips. This recipes does just that. The dip in this picture is a raw “cheese” sauce. I couldn’t stop eating them!
** Almonds: it is always best to soak and dehydrate your almonds to release the enzyme inhibitors. When bring almonds home I try to make it a practice to automatically dump them in a bowel and soak them overnight. I then dehydrate them on 105 degrees until dry. Depending on your machine that could take 12 hours. Read more here if interested.