Today we ate the last of the raw crackers I just made. They turned out really good! Here’s the recipe for anyone interested. For raw crackers they taste mighty similar to those little “cheezits”. Kerria, my 9 year old cousin, helped me make them and loved them so they pass the “kid” test! I have more almonds and sunflower seeds soaking already. 🙂
2/3 cup sunflower seeds
1/2 cup almonds
1/2 cup water
juice of 1 lemon
3 Tbsp. tahini*
3 sun-dried tomatoes
1 Tbsp. olive oil
3/4 tsp. turmeric
3/4 tsp. celtic salt
1/2 tsp. paprika
pinch of cayenne pepper
optional: I added some nutritional food yeast (about 2 tsp.) and some dehydrated onion (about 1/2 -1 tsp.).
PREP: Presoak almonds for at least 8 hours and sunflower seeds for at least 6 hours.
Puree all ingredients together until smooth.
Serve as a dip or dehydrate into cheese crackers…recipe follows.
* Tahini is sesame seed butter. I didn’t have any so I made my own.
1 cup sesame seeds
1/4 cup olive oil
1/8 tsp. celtic salt
Sunflower Cheese Crackers
Use “Sunflower Cheese” recipe. Spread about 1/4 inch thick on dehydrator trays (solid inserts, not mesh). Score with a knife into small squares. Dehydrate for at least 12 hours (or until crisp…probably will take longer). These are pretty close in flavor and texture to those familiar little orange cheese crackers we love!
Recipes taken (adapted) from Everyday Wholesome Eating …In The Raw by Kim Wilson