If you wrapped these little crackers up in some packaging with Disney characters on them, kids would be begging you in the supermarket for more he he he! I can personally struggle with raw crackers with Issy and often she just wont eat the versions I make! But with these Issy was “MORE CRACKERS MUMMA” so if she is begging for them, I can only hope my little Disney fantasy will come true for all the other little bubbas out there!
I like to think of these as replacing rice crackers, and biscuits that you might have with a yummy hummus or raw dip!
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
P.S. This is Hamish’s creation so I better credit him as the mastermind behind this yummy recipe hey he he he
Comments