Rosemary Raisin Almond Pulp Crackers Food
ROSEMARY RAISIN ALMOND PULP CRACKERS
Yield 20 crackers
Number Of Ingredients 8
Steps:
- Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin. Remove the top sheet of parchment, then use a pizza cutter to cut the dough into rectangles. Carefully, use a spatula to separate the crackers slightly. Gently slide the parchment paper onto a tray. The crackers are a little brittle until they've been dried. Set your dehydrator to low (or your oven to 120 degrees). Dehydrate the crackers for about 24 hours or until they are crisp and the moisture is completely gone. I turn the crackers mid way through, but it is not completely necessary. The nice thing about dehydrating is how low maintenance it is!
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- Preheat the oven to 350F. In a large mixing bowl, combine the almond pulp, oil, ground flax or chia seeds, salt, herbs, and garlic, if using, and stir well. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about 1/8-inch thick, or as thin as you'd like your crackers to be. (The thinner they are, the crispier they'll be.)
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- Place the sheet of parchment paper with the cut crackers on a large baking sheet. Bake at 350 for 15 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 minutes more.
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