These three layers of flavors come together beautifully….cardamom, orange and hazelnut. You can taste each layer distinctively yet they meld together perfectly.
Cardamom is a fairly new spice to me and now I just love it! Did you know that cardamom contains chemicals that appear to treat stomach and intestinal spasms and gas, as well as increase the movement of food through the intestine.
Oh my gosh, where has this been all my life! Cardamom comes dried (ground) or fresh. Keep in mind that the ground cardamom has less flavor than the fresh. A little goes a long way. I used ground for this recipe, but one day I hope to try the fresh.
Hazelnuts are one of those under used and under appreciated nuts, if you ask me. By the way they are also known as filberts. This nut falls out of the husk when ripe, about seven to eight months after pollination. They can be used raw or roasted, or ground into a paste, and are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.
This cracker recipe creates a firm, thick cracker that is light in weight but not in flavor. It tastes great alone but I knew I just had to create a spread to compliment it. I used raw coconut butter as the base so it is soft, at room temperature but once chilled, it firms up nice and solid… which was a great discovery for another day. I hope you enjoy this recipe.
In the food processor, fitted with the”S” blade, break down sunflower seeds and the hazelnuts.
In a large bowl combine the almond pulp, ground flax, ground hazelnuts and sunflower seeds, orange zest, orange juice, maple syrup, cardamom, cinnamon and salt. Mix well with hands to ensure everything gets mixed well. Tip: zest the oranges before juicing them.
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 145 degrees (F) for 1 hour, then reduce to 115 degrees for 6-8 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.
In a food processor, fitted with the “S” blade, combine the softened coconut butter and orange juice. Process until silky and creamy.
Store in fridge for up to 2 weeks or for several months in the freezer. Remember, it will become solid when chilled.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.