By Chef: Ann Oliverio
Posted: November 5, 2015
Anyone have a memory from childhood of those bright orange crackers filled with sweet peanut butter? It’s okay, you can fess up – no judgement here. As a grown-up, maybe you’ve gone as far as to pick up a packet to check out the actual ingredients. Talk about a fright! This raw homemade version is 100% healthy and wholesome with ingredients of carrot, apple, flax, and a touch of maple syrup. If you don’t do peanut butter sub in your own favorite raw nut butter of choice. Enjoy!
Yield: 128 crackers
- 1 cup flaxseed meal
- 1/4 cup raw coconut flour
- 1/2 cup nutritional yeast
- 2 medium-sized carrots, peeled and cut into chunks
- 1 apple, cored and cut into chunks
- 1 1/2 cups Almonds, soaked for 8-10 hours, rinsed and drained
- 1/4 cup coconut oil, melted
- 1 cup water
- 1 tsp. white miso
- 1 Tbsp. maple syrup
- In a large bowl, combine the flaxseed meal, coconut flour and the nutritional yeast. Set aside.
- In a food processor, grind the almonds into a crumbly meal — don’t over process, otherwise you’ll have almond butter. Not a bad thing, but not what you’re looking for here. Empty the almond meal into the bowl w/ the flaxseed mixture. Process the carrots and apple until you have a nice mash. Scrape the mixture into the big bowl.
- Add the remaining ingredients and stir until thoroughly mixed. The mixture should be moist but hold together when pressed.
- Divide the mixture in two and spread one half on a dehydrator tray that has been covered with a non-stick drying sheet. You’ll just about be able to cover the full sheet. To get an even surface, I cover the dough with another non-stick sheet and gently roll with a rolling pin.
- Carefully lift off the non-stick sheet. Once the dough has been rolled out, gently score the surface into squares.
- Place the trays in the middle of the dehydrator and set the temperature to 145F. Dehydrate for 30 minutes, then reduce the heat to 115F and dehydrate for an additional 6-8 hours or until the cracker are very crispy all the way through.
- About halfway through the process, I carefully transfer the dough to a dehydrator screen.
Make these 100% raw by using agave nectar. I have not tried this recipe using an oven — but give it a go, if you are adventuresome. Spread the dough on baking sheets lined with parchment paper. Set the oven to its lowest temperature, leave the door open a bit and bake until crispy.