Cheese Nip Crackers
Who doesn’t love Cheese-Its! Goodness, I always looked forward to a box of Cheeze-Its and a diet Pepsi growing up. My, my how have my tastes changed. Well, not in the fact that I don’t love those cheesy crackers but my tastes have changed in the quality of nutrition that I put into my body. Cheese-Its are an all time favorite snack for my sister so I really wanted to perfect a healthier version for her. 11/15/11 I made some revisions to this recipe and according to my husband (who I can’t keep out of them) says I have perfected them. I hope you too enjoy them!
Ingredients:
- 1 cup raw cashews (soaked in water for 2 hrs)
- 1 large red bell pepper, seeded and rough chopped
- 2 Tbsp fresh lemon juice
- 1/2 cup nutritional yeast flakes
- 1/2 tsp of red chili pepper flakes
- 1/2 tsp sea salt
- 2 cups of zucchini (peeled and diced)
- 1 cup raw almond meal (see below)
- 2 Tbsp of ground flax seeds
Preparation:
- Chop the red pepper into small pieces and add to a blender with the lemon juice. Blend until smooth.
- Add the cashews, red chili pepper flakes and salt and again blend until smooth.
- Add the nutritional yeast and blend again. Doing it in stages like this helps you to get the smooth consistency you need without over-heating it.
- Slowly add in the zucchini, almond meal and ground flax seeds, until well blended. To make your own almond meal, place almonds in the food processor and process to a fine powder. Be careful that you don’t over-process and release to much of the nuts natural oi.
- Pour onto teflex dehydrator sheets and dehydrate at 145 degrees for 1 hour, then reduce temp to 105 degrees and dehydrate for approx. 4 hrs. At this point, if they are dry enough, flip the teflex sheet over so the cracker is now sandwiched between the teflex and mesh sheet. Peel the teflex sheet off, leaving the cracker on the mesh sheet. This is a good time to score the crackers into the desired shape and sprinkle a little extra salt on top. Continue dehydrating for another 16 hours or until crisp.
- **The reason for soaking the cashews is to just soften them up so they blend nice and smooth.
Posted on Wednesday, November 16th, 2011 at 12:49 pm. Filed under: Crackers Tags: Dairy Free, Gluten Free, Soy Free, Vegan RSS 2.0 feed.
Cheese Nips
Posted on Thursday, December 2nd, 2010 at 12:47 pm. Filed under: RSS 2.0 feed.
Hi Amie Sue,
Well, I made your Cheese Nips and they don’t look quite like yours ~ mine turned out very thin, not flaky like those on sheet in photo ~ more like the ones in the bowl (did combine everything in the blender though, so a real smooth texture).
Unfortunately, realized too late I’d used dehydrated almond pulp from making milk… somehow I missed that part about using *raw* almond meal ~ most likely confused with the oodles of cracker recipes I’ve been reading!
In any case, your recipe looked the tastiest ~ are absolutely *scrumptious crunchy* and hold up to dipping, but I prefer ‘em just plain as a snack.
Hi Adaria,
Hmm, it could have been because you used almond pulp. Due to the moisture level in the pulp, it may have caused them to be real thin. The raw almond meal, is much more dense. Almond or nut pulp is great for giving a recipe body but it does need other bulk ingredients to carry it. At least they came out tasting good. Next time try them as the recipe calls for, and see if that makes a difference for you.
Have a glorious day, amie sue
Have a batch in the drier now and couldn’t help myself from tasting the batter and it was tasty. Have a feeling these won’t last long around this house. Thanks again for your amazing website best for raw recipes, you’re site is like a candy store for a foodie.
Thank you T…. I hope you enjoy these if there are any left by the time they are done dehydrating. haha Have a wonderful day, amie sue