Recipe Directions
1. Place coconut pulp, sunflower, celery, dulse, miso, and coconut water in a processor until very smooth and viscous texture forms.
2. Add in flax, cayenne, and Stevia (by now the batter should be thicker, but still easy to maneuver).
3. Separate batter on two non-stick Teflex lined dehydrator Excalibur trays.
4. Dehydrate at 145 Fahrenheit for 1 1/2 hours and then lower the temperature to 105 Fahrenheit.
5. Continue to dehydrate at 105 for approximately 2 more hours. Flip crackers onto open lined trays.
6. Continue to dehydrate 4 more hours, or until desired texture is reached.
Mocha's Thoughts
By Mocha Delicious crackers that works wonders for your health and tastes great to boot!
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Comments
Top voted
mrs.rev BT
Jul 13, 2010
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 :)
zhanna8
Jan 19, 2010
i bet dulse and miso give a amazing flavor ~thanks
SophiaRose
May 23, 2010
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!
All
bellasera
Nov 10, 2010
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
mrs.rev BT
Jul 13, 2010
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 :)
SophiaRose
May 23, 2010
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!
zhanna8
Jan 19, 2010
i bet dulse and miso give a amazing flavor ~thanks
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