Raw crackers are great staples to keep on hand. They will feed that craving for crunchy textures when it hits. In an airtight container, they should keep for 2-3 weeks.
The base for this cracker is almond pulp which gives the cracker a lightness, major crunch and a nice firm foundation for any cheese or spread. If you choose to use ground almonds in place the of the pulp, the cracker will much more heavy and dense. Not to say that that is a bad thing, just different from what I have created here.
This cracker is savory but not to strong in flavor that would overpower whatever dip or spread you decide to serve it with.
Ingredients: yields a lot!
- 6 cups moist, packed almond pulp
- 1 cup ground flax seed
- 1 1/2 cups raw sunflower seeds, soaked and dehydrated, divided
- 1/2 cup raw pumpkin seeds
- 1/2 cup nutritional yeast
- 1/4 cup Tamari sauce
- 2 Tbsp lemon juice
- 1 Tbsp ground onion powder
- 1 Tbsp ground garlic powder
- 1/2 tsp sea salt
- In the food processor, fitted with the”S” blade, break down to a flour, 1 cup of sunflower seeds and the pumpkin seeds.
- In a large bowl combine the almond pulp, ground flax, the whole and ground sunflower seeds, pumpkin seeds, nutritional yeast, Tamari, lemon juice, onion powder, garlic powder and salt. Mix well with hands to ensure everything gets mixed well.
- Spread the batter on to the teflex sheet that comes with the dehydrator about 1/4″ thick. Square up the edges nice and straight, then score the crackers into desired shape and size. I used a long metal ruler to score the crackers. You can use a pizza cutter or knife, just be careful that you don’t cut the teflex sheet.
- Dehydrate at 115 degrees F for 8 hours, flip them on to the mesh sheet and peel the teflex sheet off. Continue drying for another 6-8 hours or until dry.
- Once cool, snap the crackers and apart and store in an air tight container for 2 weeks.