These crackers are very versatile – the original recipe uses 1 red pepper and a bunch of herbs, but I like to use celery – if your celery doesn’t have any leaves then add some parsley instead.
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Recipe Directions

Pulse the almonds, sunflower seeds and sun-dried tomatoes in a food processor. Add the lime juice, celery stalks (roughly chopped first), ground cumin seeds, cayenne and sea salt. Then add the ground flax, using as much of the tomato soak water as needed to mix. You may need to add some more water too. Finally mix in the celery leaves (or parsley if no leaves). You can either do this in the food processor, or by hand. If by hand then you will need to chop the leaves first.

Divide the mixture roughly into 2 and spread on dehydrator trays. Dehydrate for about 5 hours, then flip, cut into pieces, and dehydrate until totally dry.

Cath's Thoughts

These crackers are very versatile – the original recipe uses 1 red pepper and a bunch of herbs, but I like to use celery – if your celery doesn’t have any leaves then add some parsley instead.

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I tried this with two tomatoes instead of the sun dried ones and it worked great. I also used leftover pulp from the juicer.

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I often wonder, in a dehydrated recipe that calls for sun dried tomatoes, if we could just use whole tomatoes because they get dried in the recipe instead of beforehand. What do you think. It sure would save dehydrator time. I am going to make this tomorrow.. I already have the nuts a soakin.

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I was just wondering if celery would be good in crackers. I'll have to try this. =)

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