This cracker, believe it or not tastes a lot like a graham cracker. It wasn’t my goal when I was creating this recipe but once I taste tested one after they came out of the dehydrator, I was sweetly surprised.
I took some down to the shop to have Bob try it… He took a bite and left me hanging. I followed him around like a puppy… “Well, what does it taste like to you?” He couldn’t put his finger on it at first, then we had an employee try it… without even asking him he spouted, “Tastes just like a graham cracker.”… Bingo! I got my confirmation.
Sometimes I worry that my taste buds play tricks on me, so I always seek out my taste testers for back up. No recipe gets posted without their approval.
I used almond pulp in this recipe which makes for a wonderful cracker texture. Light, airy, crunchy and sturdy is the best way to describe it. You can use ground nuts if you don’t want to create almond pulp but the texture and flavor will be different.
I will be making these again and again… I hope. My husband laughs at me and says that the only problem with living with an artist in the kitchen is that I rarely remake recipes, cause I am to busy creating new ones. Where he does have a solid point, all he has to do is ask and I will make that man whatever his heart desires. :) Enjoy and many blessings, amie sue
After soaking the pecans and almonds, drain and rinse them. If you already have soaked and dehydrated pecans and almonds in the pantry, use those.
Place the pecans and almonds in the food processor, fitted with the “S” blade, and process until it resembles a small crumble. Place in a large bowl.
Add the almond pulp to the ground nuts and mix. Set aside.
In the same food processor bowl combine the apples, flax seed, almond butter, chia seeds, maple syrup, cinnamon, salt and stevia. Process until creamy. Pour over the nuts and almond pulp and mix together with your hands.
Spread the cracker batter 1/4″ thick over the teflex sheet that comes with the dehydrator. Be careful that you don’t spread the batter to thin or the crackers will break to easily. I used 2 Excalibur trays, spreading the batter all the way to the edges.
Score the crackers and dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 (F) degrees for 6-8 hours. When dry enough, flip them over onto the mesh sheet and continue drying for another 6-8 hours or until completely dry.
Store in an airtight container for 1-2 weeks, longer in the freezer.
The Institute of Culinary Ingredients™
To learn more about maple syrup by clicking (here).