Recipe Directions
1. Blend all of the ingredients until smooth. 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.
2. Pour onto a Teflex sheet and use a spatula to score into squares.
3. Dehydrate at 115 Fahrenheit overnight, or at least 8 hours. Then flip over onto the mesh sheet, and dehydrate until the crackers are crispy, approximately another 6-8 hours. If you like, you can sprinkle a little more sea salt on the top of the crackers.
Crisyn's Thoughts
By Crisyn This is adapted from a recipe that was originally posted by Sweetlips on Raw Food Talk, and then adapted by Rawkinlocs.
They are rumored to taste like a certain pizza chain’s Crazy Bread. I don’t know about that, but they sure are tasty!
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Comments
Top voted
JuliaK
Jul 24, 2009
I've got these in the dehydrator now. The blend tastes great, but my crackers aren't getting crispy. They were in overnight, then flipped, and dehydrated for most of the day. They're tasty, but I'm wondering if I've done something to mess up the consistency.
Crisyn
Aug 06, 2009
The almond bread I was referring to is the Mediterranean Almond bread by Russell James. Here is the link: "Russell James' Mediterranean Almond Bread":http://therawchef.blogs.com/russell_james/2006/03/the_best_thing_.html
It's really tasty, and super versatile! Enjoy!
American Yogini
May 31, 2009
Oh I make these all the time. I love red bell pepper and sundried tomatoes in my crackers and raw breads. For parties and special occasions try pressing pignoli nuts and pieces of black olives into the surface, and instead of adding the sea salt to the blend, press rough and large grind of sea salt into the surface too. But with this recipe you just can't go wrong. Its great!
All
3relefords
Feb 10, 2011
Hey guys, do we soak the nuts and sundried tomatoes first or no? I need a little clarification please? Anybody?
Raw Yogini
Jul 24, 2010
I made these over the weekend and just had them for dinner, they are absolutely yummy! Next time I have to make a bigger batch :-)
Stardust
Mar 01, 2010
Did you pre-soak the pine nuts (or cashews) for this recipe? I would ask the same about the sun dried tomatoes, but I'm automatically assuming yes for those.
peasandthankyou
Jan 25, 2010
its the sundried tomatoes that give crackers and breads the chewy texture, just leave out the sun dried toms for a crispy texture!
Crisyn
Aug 06, 2009
The almond bread I was referring to is the Mediterranean Almond bread by Russell James. Here is the link: "Russell James' Mediterranean Almond Bread":http://therawchef.blogs.com/russell_james/2006/03/the_best_thing_.html
It's really tasty, and super versatile! Enjoy!
mishmish
Aug 06, 2009
Hi Crisyn! This sounds wonderful! Im about to start making it. I read a comment somewhere-- oh! The eggless egg salad-- about you using almond bread. Is that posted somewhere?? If not, could u please tell me how to make it? Thanks!
JuliaK
Jul 24, 2009
I've got these in the dehydrator now. The blend tastes great, but my crackers aren't getting crispy. They were in overnight, then flipped, and dehydrated for most of the day. They're tasty, but I'm wondering if I've done something to mess up the consistency.
American Yogini
May 31, 2009
Oh I make these all the time. I love red bell pepper and sundried tomatoes in my crackers and raw breads. For parties and special occasions try pressing pignoli nuts and pieces of black olives into the surface, and instead of adding the sea salt to the blend, press rough and large grind of sea salt into the surface too. But with this recipe you just can't go wrong. Its great!
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