Raw Crackers

Raw Crackers – fills a 9 tray Excalibur dehydrator

INGREDIENTS

6 cups of almond pulp ( this is created from making almond milk – simply save your almond pulp and place in the freezer until you are ready to use) or you could use ground almonds
6 carrots
1 1/2 cups of sweet potato
1/2 cup of tomato
1/2 cup of sun dried tomatos
2 celery sticks
1 teaspoon of salt
1/2 teaspoon of ground pepper
1 teaspoon of rosemary ( fresh or dry)
2 cups of ground linseed
2 cups of water

METHOD

Defrost your saved almond pulp until or ground almonds
Mix all ingredients except almond meal and ground linseed’s in a high powered blender until completely smooth.
Place almond pulp into large bowl and pour in the blended vegetable mix, mix thoroughly – it should be pasty mixture.
Slowly add ground linseed’s by sprinkling in and mixing, sprinkling and mixing slowly until they have all been used and a good consistency has been achieved ( you may need to add a little water if the mixture gets to dry.
Spread onto paraflex sheets and score into cracker size.
Dehydrate at 145F for 2 hours then reduce temperature to 115F for 12 hours or overnight until dry. – Crackers need to be flipped this usually happens around the 3 or 4 hour mark – so make sure you check on them!
AND ENJOY