Raw Rosemary Coastal Crackers

By Chef: Amie Sue
Posted:  March 26, 2015


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Who said crackers can only come from boxes? Any commercial food can be  vastly improved upon with a homemade healthy approach. These Rosemary Coastal Crackers are a sweet and savory blend of walnuts, almonds, cranberries and rosemary.  Combined they bring you a slightly sweet, slightly salty and slightly savory cracker.

Yield: 36

Cracker base:

  • 1 cup dried unsweetened cranberries, diced
  • 1/2 cup raw walnuts, soaked & dehydrated
  • 1/2 cup raw sunflower seeds, soaked & dehydrated
  • 1/4 cup ground flax-seed
  • 2 Tbsp chia seed
  • 1/2 tsp black pepper
  • 1/2 tsp celery salt
  • 2 1/2 cups packed, moist almond pulp
  • 1 Tbsp raw apple cider vinegar
  • 6 Tbsp maple syrup
  • 2 Tbsp minced fresh rosemary
Almond milk sludge:
  • 1 1/2 cups water, 3/4 cup raw almonds (soaked)
  • Minced rosemary, Chopped sunflower seeds
  1. Dice the cranberries into small bits. Don’t rely on the food processor to do this job. They will just stick to the blades and just spin around and around and around.
  2. In the food processor, fitted with the “S” blade, pulse together the walnuts, sunflower seeds, chia seeds, flax, pepper and celery salt.
  3. Add the almond pulp, almond milk sludge, vinegar, sweetener (of choice) and rosemary. Process into a thick batter that is almost paste-like.
  4. Divide in half and spread out on two teflex sheets that come with the dehydrator. Spread to about 1/4″ thick. Square of the edges and score into preferred shapes and sizes.
  5. Optional but I did this… I took a meat tendorizer and stamped each cracker square.
  6. Sprinkle extra minced rosemary and sunflower seeds on top and gently pat into the batter.
  7. Add a coarse finishing salt on top.
  8. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees for up to 16 hours or until dry. Keep in mind that once they cool, they crisp up some. So it a good idea to pull a cracker out every once in a while and let is cool to room temp to test it for doneness.
  9. Store in airtight container on the counter for 5-7 days or in the freezer for 1-2 months.