Sunday, September 22, 2013

Raw Sun-Dried Tomato and Herb Crackers

This is one of my favorite raw cracker recipes from one of my favorite raw chefs, Matthew Kenney.  They are truly delicious by themselves or dipped into your favorite hummus or guac.

5 c. raw walnuts, soaked at least 1 hour
5 c. diced zucchini
1 large handful sun-dried tomatoes, soaked at least 1 hour
1 handful organic herb....I usually use parsley
4 green onions, chopped
3/4 c. organic flax seed, ground (I use coffee grinder and it grinds to 1 c.)
1/2 c. hemp seeds
1/3 c. fresh squeezed organic lemon juice
1/3 c. nutritional yeast
1/4 c. + filtered water (more than 1/4 but less than 1/2)
1 T. real salt

I grind all the "wet" ingredients (including zucchini) in the BlendTec and then transfer to a bowl and add in dry ingredients.  Matthew uses a food processor because he's all professional and I'm all in-a-hurry-with-no-time-to-spare.

Divide the batter between 4 dehydrator trays (use the Teflex liner!) and dehydrate for 12 hours or so at 105.  I take a knife and cut the crackers and then flip the tray and peel away the Teflex liner after about 6 hours.

A note on dehydrating:

I bought the Excalibur dehydrator almost 2 years ago and loooooooove it.  I mean love.  Almost as much as my BlendTec.  Or my Bosch.  Or my mill.  Or my Hurom juicer.  I have an obsession with kitchen appliances.  It was a slow start at first and I used it mainly for soaking and drying raw nuts.  Which honestly, if you study the nutrition on that alone you will want to buy one.  Now, its almost always going with something delicious....raw granola, raw granola bars, nuts, crackers, banana bread, you name it!

If you don't have a dehydrator, preheat your oven to the lowest setting (mine is 200) and when it heats up, turn it off and turn your oven light on.  That should do the trick.  I use this to make my raw yogurt and it comes out perfect.