I love them topped with wild salmon roe, egg salad or liverwurst.
It is important to soak and dry the nuts and seeds to reduce the
anti-nutrients and improve digestibility and absorption. Flax seeds are the
exception - they do not need to be soaked and dried. Also, flax seeds
should be stored in freezer.
Nuts and seeds, soaked and dried - any combination of pecans, pistachios,
walnuts, pine nuts, sesame seeds, almonds (10-11 ounces or 2-3 cups)
Sea salt (2-3 tsp)
Egg, large (1)
Coconut oil (2 TBS)
Optional: Seeds, sea salt or chopped herbs for the garnish
Food processor or blender
Baking sheet lined with a Silpat mat or parchment paper
Optional: Dehydrator (set at the lowest setting)
Soak the nuts and seeds overnight in a mason jar or bowl with filtered
water and sea salt (1 teaspoon per cup) for 7-12 hours. (This can be done
Rinse and dry them in a dehydrator, or on the lowest setting in the oven.
Preheat the oven to 350 degrees F.
Put the nuts and seeds into the food processor and blend until it is a meal
or flour. Do not overblend or you will end up with a nut butter. It should
be the consistence of sand.
Melt the coconut oil.
Add the egg and salt and pulse until combined.
Add the coconut oil and blend.
Put the dough onto the Silpat- or parchment-lined baking sheet. Roll it out
with a rolling pin as thin as you can get it. Smooth out the edges.
If you like, you can decorate the top of the cracker dough with seeds
and/or sea salt. Chopped rosemary or other herbs, or grated Parmesan would
also be nice to add.
Use a pizza cutter to cut the size of crackers you want.
Put it in the oven for 10-15 minutes - or put it on the lowest setting in
your dehydrator (and let them go until they are very crisp - they will come
out crispier in the dehydrator). If using the oven, keep an eye on them to
make sure they don't burn.
Let them cool and enjoy!
From: Ann Marie at Cheeseslave
Ann Marie at Cheeseslave