Monday, May 28, 2012

Rosemary Crackers

  • 1 cup raw almonds, ground into flour

  • 1 cup raw cashews, ground into flour
  • 3 teaspoons fresh rosemary
  • 1 teaspoon dried garlic
  • 1/3 cup flax, ground
  • 1/2 cup water
  • Himalayan salt and pepper to taste (just a tiny pinch will do)
1. Mix all ingredients together.
2. Spread into a layer about 1/3 inch thick.
3. Score.
4. Dehydrate at 140 for 45 minutes, reduce heat and dehydrate at 115 until dry, removing to screen sheets half way through dehydration. 8-10 hours. If you don’t move to mesh screens, you will need to flip.
Note: If you pre-soak your nuts, you will want to make sure you have dehydrated then completely dry before you grind them into flour.
Makes approximately 2 dozen crackers.
Wonder why we start the dehydration so high? Read here: Dehydration Primer

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