This cracker was made with my girlfriend Tracy, in mind. She was so sweet to bring me over some fresh ground rosemary that she is growing in her yard.
There is something quite amazing when it comes to fresh herbs. You could easily create a personalized cracker by using this recipe as a base, just change out the herbs to a desired taste!
This batter creates a nice hardy, dense, and snappy crackers. The rosemary isn’t over powering so it will pair well with just about any spread, dip or cheese.
You will be surprised as to how quick this recipe goes together. Everything goes in the food processor, blitz it together and roll it out into crackers. The hardest part is waiting for them to dehydrate. :) Please enjoy this recipe. Blessings, amie sue
In the food processor, fitted with the “S” blade combine the almond meal, oats, ground flax, nutritional yeast, rosemary, salt and paper. Process until the oats are broken down and all flavors are well mixed
Add 3/4 cup of water and process until it creates a batter-like texture. If needed add a little more water until it reaches the right consistency.
Divid the batter in half and roll it out 1/4” thick in between two non-stick sheets.
Remove the top non-stick sheet and flip the crackers over onto the mesh sheet that comes with the dehydrator.
Score into desired shapes and sizes.
Sprinkle coarse salt on top.
Dehydrate at 145 degrees for 1 hour, then reduce to 115 for roughly 12 hours.
Store in an air-tight container 1-2 weeks.
The Institute of Culinary Ingredients™
What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
Are oats gluten-free? Yes, read more about that (here).
Are oats raw? Yes, they can be found. Click (here) to learn more.
Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
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.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.