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Chapter: Dehydrating Nuts, Seeds, Fruit and Vegetables: Recipes
Section: Nuts and Seeds
Recipe: Rosemary Almond Crackers

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Rosemary Almond Crackers
1/2 cup ground golden flax (or 1/2 cup chia seeds)
1 cup water
3 cups almonds, soaked overnight, rinsed and drained with skins removed*
2 tablespoons rosemary, chopped fine
Himalayan Salt and fresh ground pepper to taste

Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to

Place wet, drained almonds in the food processor and process until very

Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and

Spread thin on a non-stick sheet. I place another non-stick sheet on top of
the mixture and roll out with a rolling pin. Score into rectangles.

Dehydrate at 145 for 45 minutes. Decrease heat to 115 and continue to
dehydrate until crisp, approximately 8 hours.

* The skins come off easily after soaking. You do not need to remove the

From: Rawmazing