Monday, 25 June 2018

Onion & Herb Crackers

I got this recipe from One Green Planet - originally posted by Julie Van der Kerchove.  They are so delicious on their own!

Almond Cashew Cheese


1 cup of white almonds*
1 cup of cashews
1/2 cup of water
6 tablespoons of lemon juice (around two lemons)
5 tablespoons of nutritional yeast
1/2 teaspoon of Himalayan crystal salt or sea salt
1 small red onion, minced
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 tablespoon of dried rosemary
2 teaspoon of dried thyme


Combine white almonds, cashews, water, lemon juice, nutritional yeast and salt in the blender. Blend until smooth.
Use a spatula to spread the almond cashew cheese mixture onto a dehydrator tray lined with a Teflex sheet or a fire-resistant tray if you are working with a regular oven. I just used a baking sheet over the tray.
Top the mixture with minced red onion, oregano, basil, rosemary and thyme. I made cuts in mine because the first time I did them I made them too thin and didn't put the cuts and they just crumbled.

Dehydrate the crackers at 115°F (or the lowest temperature of your oven & hot air circulation) for 12 hours or longer, until the top of the crackers is completely dry and crunchy.
I didn't do this next step and they still turned out perfect.
When the crackers are dry enough, flip them over by placing a second dehydrator tray (without a Teflex sheet) on top of the crackers and turning both around. Now you can easily remove the Teflex sheet that is still covering the moist side of the crackers. This will allow them to dry more quickly and efficiently.
Dehydrate the crackers for another 10 hours or more until they are completely dry on both sides. They will still be slightly soft on the inside

* To make your own white almonds, just soak your raw almonds in warm water for a couple of hours then the skins will peel right off!

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