Recipe Directions

-Place Coco-Pulp, Sunflower, Celery, Dulse, Miso, and CocoWtr in processer until very smooth and viscous texture forms. -Then Add in Flax, Cayenne, and Stevia(by now the batter should be thicker, but still easy to manuver). - Separate batter on two none-stick,’Teflex’, lined dehydrator, ‘Excalibur’, trays. -Dehydrate at 145 for 1.5 hours, then lower the temp. to 105. -Continue to dehydrate at 105 for Aprox 2 more hrs. and then flip crackers on to open lined trays – Then continue to dehydrate Aprox. 4 more hrs., or until desired texture is reached.

Mocha's Thoughts

By Mocha

Delicious Crackers that work wonders for you health and taste great to boot!

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Made these as a sweet cracker and took them out early. They were firm enough to hold something yet soft enough that I used them like a bread. Spread the RAW Nutatella on them. YUMMY

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ohhhh! i'm dehydrating this right now...yummy! cept i used a teaspoon of cayanne...a whole tablespoon seemed to be HOT for my taste...and agave nectar instead of stevia. exciting :)

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I have never dehydrated anything. I just made these and they are in the oven right now. (I am leaving the door open to keep the temp low enough). I am so excited! I can't wait to see how they turn out.

I halved the recipe, substituted mature coconut pulp from my coconut milk for the young meat, red instead of white miso (work with what you have), did not add water or stevia, and added about a quarter cup of onion powder.

I can't wait to see how this turns out! Thanks so much for the inspiration!

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i bet dulse and miso give a amazing flavor ~thanks

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