I have always loved crackers as far as I can recall. Recently I found a way to have my crackers without preservatives, this has been exciting to me so I had to share my most recent adventure.
Raw crackers have been fun to make since we bought a dehydrator, I have tried different kinds but I love the light crisp crackers the best. Here is the recipe that I created from my adventures that I used for yesterdays batch.
Note: these measurements are approx. because I have learned to use leftovers so as not to waste in this process.
3/4 cup Ground Flax seed (soak in the same amount water)
1 cup Almonds (soaked over night and rinsed)
1/2 cup Sunflower seeds (ground to a flour consistency)
1 cup Kale (chopped up in food processor to small – I filled my small appliance then let it go until kale is tiny
1/2 cup Coconut pulp (from making coconut milk/water)
1 teaspoon Rosemary herb powder.
1/2 teasppn salt
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Grind Sunflower seeds to a flour, add to bowl. Grind Kale, add to bowl. Grind Almonds till quite small or not your choicel, add to bowl. Mix in sunflower, kale & almonds in bowl, add salt, chili powder, onion powder, rosemary powder, coconut pulp plus any other ingredients you might like for flavor. Add flax seed after mixing thoroughly with the water. Blend it all together in the bowl. My favorite texture is slightly sticky. This last time it was more moist than I preferred but it worked out fine by changing my temperature choices. Ideally its 145 for the first hour then change to 115 til the texture you like is reached, after five or six hours flip it from the paraflex sheets to the mesh sheets to allow the air to flow around them as the crackers continue to dry out. My general times lately is around 12 hours to get a light crispy cracker.
Based on how much you grind your Kale your cracker might be a minty shade of green, I loved that.
(There are various versions of this recipe this is based on what I had in the house and my favorite items. )