Raw Sun Dried Tomato Olive Crackers
I have been having a rough re-entry back to Minnesota after a week with my daughters in Colorado. It isn’t that Minneapolis is a bad place, it is stunning. And a city that is very cosmopolitan. The problem is that my daughters are not here. I still think there should be a law that kids can’t move more than 100 miles away from their parents. But I understand that they are pursuing their dreams, and that makes me happy.
That said, I must admit, I was really glad to get back to my kitchen and creating more recipes. Eating was a little more difficult this trip. I defaulted to a lot of fruit and fresh veggies. But I missed my raw food creations. On the other hand, I did get inspired. My oldest and I ate out a few times. We had some very good food, it just wasn’t raw. And true to form, I was constantly thinking, I can do this raw!
The first thing I got started on was a raw food recipe for some savory crackers. I love having crackers in the pantry. They replace bread for me in many ways. You can stack them with veggies, or top them with a quick dip. They are a wonderfully versatile item to always have on hand. These crackers have a healthy walnut base mixed with sun-dried tomatoes and olives! A touch of oregano and thyme complete the picture. This recipe is 100% raw and gluten free.
I will post the recipe for the macadamia cheese spread later this week!
Which Flax Seeds to Use
I always use golden flax seeds because of the mild taste. Measure after grinding.
MAKES ONE SHEET
- 2 cups walnuts, soaked overnight, drained and rinsed
- 1/2 cup ground flax
- 1/4 cup water
- 1/3 cup sun dried tomatoes, softened and chopped
- 1/2 cup olives, sliced
- 1 teaspoon oregano
- pinch thyme
- Himalayan salt and pepper to taste
- Place walnuts in the food processor and pulse until they are ground fine.
- Add ground flax soaked in 1/4 cup water and pulse until combined.
- Add sun-dried tomatoes and olives. Pulse until combined. Do not over mix.
- Stir in the oregano, thyme salt and peper.
- Spread onto non-stick dehydrator sheet. Press to 1/4 – 1/8 th inch thick. Score. Dehydrate at 140 for an hour, then 115 until very dry. Mine took about 8 more hours. You will want to flip the crackers half way through dehydration.