Rosemary Almond Crackers Two Ways
Last week I posted this recipe for raw Rosemary Honey “Cheese” with Figs. Hiding in the background are the raw Rosemary Almond crackers that go with it. Incorporating the rosemary and cracked pepper into the almonds make the crackers a great compliment to the “cheese”. I promised the raw recipe for the crackers and here it is!
Since I get so many substitution questions, I decided to do something different when I developed this recipe for raw crackers. I made half the batch with golden flax and half the batch with chia seeds. I wanted a really good side-by-side comparison. The chia substituted in for the flax, beautifully. I also decided to skin my almonds after soaking to make a lighter colored cracker. Its a little time consuming but certainly doable. You do not need to skin the almonds for this recipe.
Both crackers came out crunchy and good. I am a firm believer that using fresh golden flax does not leave a “flax” taste that so many people don’t like. In this cracker, all you taste are the almonds, rosemary and cracked pepper. The flavor is deep and mellow. Delightful in your mouth. The chia crackers are a little crunchier, and have a bit of a lighter taste. but not the depth and mellowness of the flax. But both are a great compliment to the Rosemary Honey “Cheese” with figs.
I found chia seeds on sale here: CHIA It is a pretty good price!
Rosemary Almond Crackers
- 1/2 cup ground golden flax (or 1/2 cup chia seeds)
- 1 cup water
- 3 cups almonds, soaked overnight, rinsed and drained with skins removed*
- 2 tablespoons rosemary, chopped fine
- Himalayan Salt and fresh ground pepper to taste
- Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.
- Place wet, drained almonds in the food processor and process until very fine.
- Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.
- Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.
- Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.
*The skins come off easily after soaking. You do not need to remove the skins.
**Is it still raw when you start the dehydration so high? Yes. Read here: FAQ
Angie wrote on October 10, 2017
How many hrs do almonds have to soak?
Susan wrote on November 1, 2017
At least 6. They should be soft. Cheers!
Zuzana wrote on December 11, 2016
Hi there, just wanted to ask if the temperatures indicated are in Celsius? Surely if they are dehydrated at 145 and 115 they are no longer raw….?
Susan wrote on December 11, 2016
Hi, Zuzana, No…they are not celsius. And yes, they are still raw. Raw is under 118 degrees. The starting time at 145 is only for a short period while the crackers are throwing off water. The food doesn’t heat during that time. It helps dehydrate faster and also reduces the chance for bacteria to form with longer dehydrations. So, the actual food temperature never goes above 118 degrees and that is still raw. Cheers!
Zuzana wrote on December 13, 2016
Thank you Susan for such a quick reply. I am not familiar with Fahrenheit which is why I asked. Sound great, i will definitely be giving these a try at some point soon.