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Apple Cinnamon Cracker

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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. :)

Ingredients: yields roughly 100 crackerscrackers

  • 1 cup raw pecans, soaked
  • 1/2 cup raw almonds, soaked
  • 6 cups packed, moist almond pulp
  • 2 organic apples, cored and chopped
  • 1 cup ground flax seed
  • 1/2 cup almond butter
  • 1/2 cup chia seeds
  • 1/2 cup maple syrup
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp liquid stevia

Preparation:

  1. 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.
  2. 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.
  3. Add the almond pulp to the ground nuts and mix.  Set aside.
  4. 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.
  5. 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.
  6. Score the crackers and dehydrate at 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.

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23 thoughts on “Apple Cinnamon Cracker

  1. Hi!
    I very much enjoy reading your recipes and get inspiration. I am in charge of Open World Cafe in Stockholm where we serve a lot of raw food besides vegan and vegetarian.
    Thank you!
    Kathrin

  2. Kim says:

    I am definitely intrigued. Now, can you make some raw marshmallows for s’mores? :) That would be brilliant! Thanks for all of your wonderful recipes, Amie Sue!!

  3. Jackson says:

    This looks great. It could be a great idea for cheesecake crust.
    Where do you get your 6 cups of almond pulp from? I don’t make that much almond milk etc. Would freezing it and adding it up over time work?

    • amie-sue says:

      Hi Jackson,

      Yes, you can freeze your pulp till you get enough to make recipes. That is what I do. Have a great evening. amie sue

  4. Patricia says:

    Hi – I have tried several of your recipes that use almond pulp substituting almond flour and I don’t feel they come out satisfactory. I don’t make enough almond milk to produce that much almond pulp, and your suggestion of substituting 6 cups of ground nuts would be quite expensive. Could I use almond flour and add some water to make it more like “moist almond pulp?”. And how much water would I add to consider it moist? Thanks for your help.

    • amie-sue says:

      Good question Patricia but I don’t know the answer without trying. I have a feeling it would make the cracker more dense, but that may not be a problem. You can always cut the recipe in half. I really like using nut pulps in the crackers because it gives a great texture. Have a great evening, amie sue

  5. Margie says:

    Greetings amie sue,

    Wanting to use what I have on hand, what do you think of this? Using cashews and brazil nuts instead of pecans and almonds, almond flour instead of almond pulp and I have no stevia, more maple syrup or agave?
    Thanks for you thoughts!
    Margie

    • amie-sue says:

      lol Sounds like you are creating a new recipe! I am guessing it would be great. Let me know how it turns out. amie sue :)

      • Margie says:

        lol amie sue! That’s what I thought as the day went on! Planning on making the crackers on Friday. Will let you know!
        Made your Strawberry Jam today, it’s sooooo good! The Tamari Carrot Bread, moist & chewy, I love it. You come up with the best recipes. Thanks again :)

        • amie-sue says:

          We are just cracking ourselves up, aren’t we Margie. hehe Thanks for trying out my recipes and keeping me posted. I love to hear back from those who try them. :) Have a happy day! amie sue

          • Margie says:

            Oh Amie Sue, I’ve had quite the morning. Meant to cut the recipe in half, and oops, put in the full amount of nuts and apples. Just got them in the dehydrator so we’ll see what happens, I’m sure they will be delicious. Did have 2 cups of almond pulp, the other cup I used almond and coconut flour. Had pecan butter so I used that instead of the almond butter. Will keep you posted!

            • Margie says:

              Well, they seem to be done in 7 hours! Dry on the outside and moist and sweet on the inside. Sometimes mistakes work out okay.

              • amie-sue says:

                lol I see both of your comments here. It’s not very often that a raw dish goes bad… I am glad that you achieved success and enjoy the crackers! Have a great weekend, try to relax a little… I am going to try too. hehe Blessings and hugs, amie sue

  6. Cheryl says:

    Hi Amy Sue,

    I made these Apple Cinnamon Crackers and we all LOVE them. They remind us of the Scotch Oatmeal Cookies. As I am Celiac and can also have no dairy these are perfect and I know they will be a staple. I love your recipes and have made so many of them. I look forward to your emails all the time. Thanks for sharing ……take care Cheryl

    • amie-sue says:

      You move quickly Cheryl. hehe You made my night. I am soooo glad that you are enjoying them! I haven’t tried a Scotch Oatmeal cookie but I will take your word for it. :) Thank you for supporting my passion by being here. Have a glorious weekend, amie sue

  7. Sheryl says:

    Hi there! I’m in the process of making these (just popped them in the dehydrator) and I’m a little concerned. The recipe says batter but mine looks more like dough. I added about a cup of water but I would need to add a ton more to make a batter so I didn’t. I’m hoping they turn out, do you think I made a mistake somewhere?

    • amie-sue says:

      Hi Sheryl,

      I think you did just fine. There is a lot of forgiveness with these recipes. Keep me posted to the outcome. Have a great evening, amie sue

  8. Maureen says:

    Hi Amie Sue! I didn’t know what to expect when making these crackers. I had a ton of almond pulp in the freezer to use and I’d never made anything with almond pulp before. Where else would I look, but to Amie Sue for a way to use it! What a wonderful surprise these were, very crunchy and not too sweet!! I put a square of raw dark chocolate on one of the crackers….total yum!!
    Someone mentioned that theirs was more like dough than a batter. Mine was very heavy and dough-like also…probably the chia seeds absorbing the moisture. I didn’t add any additional water, but mashed it onto the teflex sheets like modeling clay. It was pretty thick using just two trays, so next time, since I want them to be a little thinner, I will divide it onto three trays. I absolutely love these crackers! I’ll be stock piling almond pulp just to make these again when I run out. As always, thank you for such an outstanding, great recipe!!!

    • amie-sue says:

      Good evening Maureen,

      So wonderful to hear from you. :) I love making raw crackers and breads with almond pulp so if you ever have another stock pile, be sure to look through the recipes because there are quite a few. :) I am thrilled that you are enjoying them. Each time the recipe is made it will always have some slight variances due to the moisture left in the pulp, the juiciness of the apples, etc. But even though they may differ, they all taste good. :) Have a blessed evening, amie sue

  9. Ariana says:

    I never have almond pulp at hand as I don’t drink almond milk, but I was thinking – could I substitute the almond pulp with soaked oat flakes?

    • amie-sue says:

      I am sure it can be used Ariana… the overall flavor and texture would change making it a new cracker from what I shared. Worth experimenting with. :) Have fun! amie sue

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