Rating4.5/5 (from 2 ratings)4.5
YieldMakes 2 dehydrator sheets of crackers
2 cup macademia nuts (soaked, sprouted)
1 bunch kale (juiced)
¼ teaspoon cayenne pepper
½ teaspoon sea salt
1 cup cashews (soaked, sprouted)
2 lemons (juiced, with rind)
1. Soak the cashews and the macademias overnight, then set them out to sprout, rinsing them every 5 hours, all day. The cashews seem to always need to be rinsed especially well. Either put all the nuts in the fridge overnight to make Moorshin Munchies in the morning, or make them that evening.
2. Grate the rind off three lemons, set aside.
3. Juice those three lemons in a citrus press. (Perhaps one could combine these two steps by putting the whole lemons through the juicer? I don’t know…(Adventurous people: try this and tell me what happened!))
4. Process macademias and the cashews together into a smooth mush with the lemon juice. (I did this one cup at a time, but likely your machine is more powerful than mine.)
5. Put a bunch of kale through the juicer. Add the kale juice into the nut-lemon mixture.
6. Add in salt, chili pepper (if your salt is course or your peper in flakes, grind with a mortar and pestle first) and grated lemon rinds to taste.
7. Spread on dehydrator sheets either in cookie-shaped rounds or as one big square to be broken or cut up when dry.
8. Dehydrate for 20 hours, flip over, and dehydrate for another 8 hours.
9. Be careful where you put them! They disappear!
Za's ThoughtsBy Za
The most addictive cracker I have ever tasted in my entire life.
I was trying to recreate the delicious “Mac and Cheese” crackers that Didi’s “Baking for Health” company makes, but ended up with something in my opinion even better!
Remember that sprouted nuts have a MUCH lower fat content than dry raw nuts, and lots of vitamins (so that they can grow into a plant), so no need to feel guilty about eating them!
I used to have “Moorshin” friends when I was little (Martians, in the spelling of a 4 year old), and I often prepared food for their visits (anything I could find in the kitchen with some green food coloring added in).
These are slightly green due to the kale juice, and are truly otherworldly in taste, AND munchie-grade addictive, hence the name.
I’d also like to point out that this recipe is food-combining-rules-friendly!
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