These vegan, raw, and gluten free crackers are rich in omega-3 fatty acids and are an amazing source of healthful fiber and fats. They’re crispy, easily portable, and packed with savory concentrated flavor, enzymes and nutrients. I love to serve mine schmeared with ripe avocado, hummus, or Chickpea ‘Tuna’ Salad, crumbled on top of a big bowl of sautéed greens, or simply on their own as an amazing and filling snack.
Rosemary, Flax & Garlic Crackers [makes 24 crackers]
1 cup blanched raw almonds
1 cup raw cashews
1/3 cup flax seed, ground
1 tablespoon fresh rosemary
1 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup filtered water
In a food processor fitted with an S blade, add the almonds, cashews, flax, rosemary, garlic, and salt and pulse to combine. Be sure to grind to a fine texture, stopping before a paste forms.
Drizzle in the filtered water; at this point the crackers will resemble a wet muffin batter.
Spread the batter onto a single Teflex-lined dehydrator tray / the “fruit leather” tray. The dough may be a bit sticky so use your fingers or a wet rubber spatula to ensure it is evenly distributed.
Dehydrate, covered, at 115 degrees F / MEDIUM for four hours.
Score into cracker shapes then continue to dehydrate for an additional 8 hours/ overnight.
Break crackers apart, flip them over, then dehydrate for 1-2 more hour or until crisp. Enjoy!
Nutritional Information [per cracker]
75 Calories, 4g Carbohydrates, 6.2g Fat, 2.8g Protein, 2g Fiber, .5g Sugar