Raw Crackers the kids will want to eat!
If you wrapped these little crackers up in some packaging with Disney characters on them, kids would be begging you in the supermarket for more he he he! I can personally struggle with raw crackers with Issy and often she just wont eat the versions I make! But with these Issy was “MORE CRACKERS MUMMA” so if she is begging for them, I can only hope my little Disney fantasy will come true for all the other little bubbas out there!
I like to think of these as replacing rice crackers, and biscuits that you might have with a yummy hummus or raw dip!
Raw Crackers – fills a 9 tray Excalibur dehydrator
- 6 cups of almond pulp ( this is created from making almond milk – simply save your almond pulp and place in the freezer until you are ready to use) or you could use ground almonds
- 6 carrots
- 1 1/2 cups of sweet potato
- 1/2 cup of tomato
- 1/2 cup of sun dried tomatos
- 2 celery sticks
- 1 teaspoon of salt
- 1/2 teaspoon of ground pepper
- 1 teaspoon of rosemary ( fresh or dry)
- 2 cups of ground linseed
- 2 cups of water
- Defrost your saved almond pulp until or ground almonds
- Mix all ingredients except almond meal and ground linseed’s in a high powered blender until completely smooth.
- Place almond pulp into large bowl and pour in the blended vegetable mix, mix thoroughly – it should be pasty mixture.
- Slowly add ground linseed’s by sprinkling in and mixing, sprinkling and mixing slowly until they have all been used and a good consistency has been achieved ( you may need to add a little water if the mixture gets to dry.
- Spread onto paraflex sheets and score into cracker size.
- Dehydrate at 145F for 2 hours then reduce temperature to 115F for 12 hours or overnight until dry. – Crackers need to be flipped this usually happens around the 3 or 4 hour mark – so make sure you check on them!
- AND ENJOY 🙂
p.s this is Hamish’s creation so I better credit him as the mastermind behind this yummy recipe hey he he he 🙂