Sesame Sunflour Nori Crackers
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~ raw, vegan, gluten-free, nut-free ~
A savory snack that has a hint of the sea. I am always looking for ways to increase the nutritional value of every bite that I take… as well as my husband’s. He is a huge fan of seaweed so I knew that this would be right up his alley.
Nori’s reputation as a natural health food is firmly established in Japan where approximately 10 billion sheets are produced and consumed annually.
The amount of nutrition contained in nori is the highest among seaweeds, and it contains as much protein as soybeans. Nori also has 12 kinds of vitamins including A and B vitamins and is known as “The Reservoir of Vitamins” because few other foods contain as many vitamins as nori.
- Vitamin A ~ You can consume enough vitamin A per day with just two sheets of nori.
- Vitamin B ~ Two sheets of nori also contains Vitamin B1 and B2 in amounts equivalent to 50~60 grams of pork, a sufficient daily amount.
- Vitamin C ~ Nori has twice the vitamin C as the same amount of tangerines.
- Iron ~ Two sheets of nori contain an amount of iron equal to 600 cc of milk or one egg.
When creating these nori crackers, you can make them as thin or thick as you want. You can even roll them into tubes. I have done that in the past. If you decide to make crackers the outer edges will look all wrinkly… if the presentation is something that you are aiming for, just trim the edges with a sharp knife. Eat those shavings and nobody will know any different. hehe
I should also share that I don’t usually dry these to 100%. They are very firm but have a little softness in the center. To me, the flavors are a tad more intense when softer, which Bob likes. Try them at different drying stages to find the flavor that you like. Enjoy, amie sue
Ingredients:
Yields 12 crackers
- 2 cups sunflour
- 1 cup flax flour
- 1/4 cup toasted sesame seeds
- 2 Tbsp dried onion flakes
- 2 Tbsp Italian seasoning
- 1 tsp garlic powder
- 1/4- 1/2 tsp Himalayan pink salt
- 1 cup water
- 4 sheets raw nori seaweed sheets
Preparation:
- In the food processor, fitted with the “S” blade, place the sunflour, flax flour, sesame seeds, onion flakes, Italian seasoning, garlic powder, and salt in the bowl and pulse together.
- Italian seasoning ~ Make your own with 6 tsp dried oregano + 3 tsp dried basil + 3 tsp dried thyme.
- Dried onion flakes ~ Use 1-2 tsp onion powder or 1/2 cup fresh minced onion
- Sesame seeds ~ black sesame seeds are stronger in flavor. White unhulled sesame seeds are mild in flavor and slightly more bitter
- Add the water and process until a thick batter forms.
- Divide the batter into two equal halves.
- Layout 2 nori sheets on the counter (shiny side down) and place half of the batter on one sheet and the remaining batter on the second sheet.
- Press the batter out towards the corners with your fingers.
- Cover both with another sheet of nori and with a rolling pin, firmly and evenly roll the batter out towards the edges of the nori sheets.
- Place on the mesh sheet that comes with the dehydrator and dry at 145 degrees for 1 hour.
- Remove and cut into desired shapes and sizes.
- Return to the dehydrator and continue drying at 115 degrees for 20 -/+ hours. This will depend on the thickness of your cracker.
- Once cooled to room temperature, place in an airtight container, and store on the counter for 5-7 days.
Culinary Explanations:
- 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.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, sugar free, Vegan
Hi Amie Sue,
I really like your web site, you have very creative ideas and you present them very well!
these crackers look really good, and I want to try making them. I was wondering though, to save a step, will these crackers still come out right if I just soak and grind the sunflower seeds, instead of making the sunflour first?
thanks!
Yes Elvira, they will taste just as yummy, the texture may be a tad different because you won’t get that fine powder but if you don’t have the time or energy to go that further step, by all means just soak and grind them in the batter. Enjoy, let me know how they turn out. Have a great day, amie sue
I just gave this recipe a go. It took a few days to follow all the steps and look forward to final results. Good things come to those who wait.
Their in the dehydrator now and will keep you posted…..the inside tasted yummy though. I tested it a few times. I guess I can’t wait long enough…lol
Hi Cristina… not only do good things come to those who wait… you learned different techniques in the process that you can use when creating other recipes. :) I hope they are good and you enjoy them. Blessings, amie sue