½ cup cashews (or pine nuts)
1 whole bell pepper
¼ cup sundried tomatoes
1 tablespoon nutritional yeast
1 slice jalapeno (or 1/4 tsp of hot pepper flakes)
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sea salt
juice from half a lemon
Blend all the ingredients until smooth.
Pour onto a Teflex sheet and use a spatula to score into squares. Dehydrate at 115 overnight, or at least 8 hours. Then flip over onto the mesh sheet, and dehydrate until the crackers are crispy, approx. another 6-8 hours.
If you like, you can sprinkle a little more sea salt on the top of the crackers.
Crisyn's ThoughtsBy Crisyn
This is adapted from a recipe that was originally posted by Sweetlips on Raw Food Talk, and then adapted by Rawkinlocs. They are rumoured to taste like a certain pizza chain’s Crazy Bread. I don’t know about that, but they sure are tasty!
Apparently, you should not use green peppers for these crackers. I usually use half red pepper, and half yellow, which gives the crackers a lovely flavor and color.
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