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Thai Nori Crackers

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These Thai Nori Crackers turned out to be a true winner with my husband.  I should have known that it was a shoe in because it was made with nori and my husband loves seaweed!  I don’t mind seaweeds but I don’t carry the same love for them as my sweetie but even with that being said, I have to admit that these “crackers” taste wonderful!  The spices used in this recipe really shine through.  If you are not a fan of nori or of seaweeds you could make this recipe minus the nori and dehydrate the batter as crackers.  Shoot, I was thinking of making it again without the nori but cutting it into small squares to make croutons.  Yum!  This recipe was first created by James Russell, who is an amazing raw food chef!

Nori is rich in iodine and iron and quite high in protein. It is also a good source of vitamin C, vitamin A, potassium, magnesium and riboflavin (B2). Not only does it have all these nutritional riches, it is also a low-fat food!


  • 4 raw nori sheets
  • 2 cups sunflower seeds,soaked for 4 hours
  • 1/2 cup fresh coriander(cilantro)
  • 1/2 cup water
  • 1  Tbsp fresh basil
  • 2  Tbsp lime juice
  • 1  Tbsp agave nectar
  • 2  Tbsp tamari soy sauce
  • 1/2  tsp cayenne powder
  • 1/2  tsp chilli powder
  • 3 tsp cumin
  • 3 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1/2 tsp salt


  1. Grind all ingredients except nori to a paste in a food processor.
  2. Spread paste approximately 3mm thick evenly to each edge of a nori sheet.
  3. Place another nori sheet on top of the paste to make a ”sandwich”.
  4. Dehydrate squares for 8 hours at 105 degrees. This will all depend on how crisp you want these cracker / snacks to be.
  5. Cut into squares with a sharp knife.
  6. Store in an air tight container in the fridge if you leave some moisture in them.


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