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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
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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
soften.

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

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

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
skins.

From: Rawmazing
picture
Rawmazing.com