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Raw Cardamom, Orange and Hazelnut Cracker with Orange Butter Spread

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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.

Ingredients: yields roughly 100 crackersCardamon-Orange-and-Hazelnut-Cracker-with-Butter-Orange-Spread1

  • 1 cup raw hazelnuts, soaked
  • 1/2 cup raw sunflower seeds, soaked
  • 6 cups almond pulp
  • 1 cup ground flax-seed
  • 2 Tbsp orange zest
  • 1 1/4 cups orange juice (4 oranges)
  • 1/4 cup maple syrup
  • 2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt

Butter Orange Spread:

Preparation:

Cracker:

  1. In the food processor, fitted with the”S” blade, break down sunflower seeds and the hazelnuts.
  2. 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.
  3. 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.
  4. Dehydrate at 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.
  5. Once cool, snap the crackers and apart and store in an air tight container for 2 weeks.

Spread:

  1. In a food processor, fitted with the “S” blade, combine the softened coconut butter and orange juice.  Process until silky and creamy.
  2. Store in fridge for up to 2 weeks or for several months in the freezer.  Remember, it will become solid when chilled.

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10 thoughts on “Raw Cardamom, Orange and Hazelnut Cracker with Orange Butter Spread

  1. FRIDA says:

    This recipe sounds absolutely wonderful, appetizing, delicious and relatively easy to make with easy to find ingredients. Great creative talent; I will try to make it tonight. Thank you so much for posting these great recipes!! <3

  2. Margie says:

    OMG Amie-Sue!
    These crackers are so delicious!! Just had some with my morning coffee, great way to start the day ;)
    Thank you for your recipes.

    • amie-sue says:

      Margie! Thank you so much for commenting. I love hearing how the recipes go for others. And to hear that you are enjoying it with your morning coffee is just wonderful. Have a glorious day. :) amie sue

  3. Cindy says:

    Amie Sue, what would you recommend as a substitution for the almond pulp? I am just a single person and I will never have six cups of almond pulp. Also the organic almonds are just so expensive. If a recipe has more than one cup it is simple not an option for me. Would be nice to have a more economical alternative. Any suggestions? How about a sprouted grain maybe?

    • amie-sue says:

      Hello Cindy, I understand you situation. You can use other sprouted grains such as; oats, buckwheat or even ground nuts. Just keep in mind it will alter the texture and flavor a bit from what I made, but that doesn’t mean its a bad thing either. You can even cut the recipe in 1/2 if you needed too. Or do keep in mind that the crackers tend to freeze well. Let me know how it goes if you make them. Have a blessed evening, amie sue

  4. Vally says:

    Amie-Sue
    What I wondering is you use a lot of almond pulp.. I make almond milk but not everyday and I definitely never have 6 cups worth. I used almond flour, and just moistened it, but not sure about the textures, if it was suppose to be silky. So can I just grind the soaked almonds, or use other nuts in place of it?

    Thank you.
    Vally

    • amie-sue says:

      Hello Vally,

      I use almond / nut pulps because of the great texture that it gives to crackers and breads. You won’t get this same texture with flours and/or ground nuts… doesn’t mean that they won’t taste good, just a different texture. The texture I get isn’t silky but again, when using other ingredients, it is going to be a game changer and textures will change. You will have to experiment and see how you like it with ground nuts instead of pulp. Have a great weekend and fun in the kitchen! amie sue

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