Rosemary Almond Crackers
One of the many things that I make sure I always have on hand in my raw food pantry are raw, gluten free flat breads and crackers. It completely eliminates the need for bread, where I am concerned. These tasty little crackers are made from a combination of almond and cashew flour! I used my high-speed blender and the dry container to make the flour, but you can use your food processor or a coffee grinder.
Why do we want to eat nuts? They are amazing little packages of health. Did you know that eating nuts actually protects your heart? They are full of the good fats that lower bad cholesterol levels. They are full of omega 3 fatty acids, and fiber. Nuts also have l-arginine which may actually make the walls of your arteries more flexible and less prone to blood clots!
The rolling pin I used to make these can be found here: Knobbed Rolling Pin
These little almond crackers have a hit of garlic and rosemary. You will love the texture and the taste.
Rosemary Crackers
MAKES 2 DOZEN CRACKERS
- 1 cup cashews, ground into flour
- 1 cup almonds, ground into flour
- 3 teaspoons rosemary
- 1 teaspoon dried garlic
- 1/3 cup flax, ground
- 1/2 cup water
- Himalayan salt and pepper to taste (just a tiny pinch will do)
- Mix all ingredients together.
- Spread into a layer about 1/3 inch thick.
- Score.
- Dehydrate at 140 for 45 minutes, reduce heat and dehydrate at 115 until dry, removing to screen sheets half way through dehydration. 8-10 hours. If you don’t move to mesh screens, you will need to flip.
Note: If you pre-soak your nuts, you will want to make sure you have dehydrated then completely dry before you grind them into flour.
Wonder why we start the dehydration so high? Read here: Dehydration Primer
Gayla wrote on March 19, 2011
Fork tines, right? Beautiful! I love this recipe. Can’t wait to try it.
Susan wrote on March 19, 2011
No…not fork tines. I should have a contest to see who can figure it out.
Gayle wrote on March 19, 2011
They do look and sound delicious! I agree with Mindy. How did you get that pattern?
Kim wrote on March 19, 2011
I’ll be trying these today! I’m also wondering about your perfect indentations…almost looks like the pattern from the meat tenderizer that we no longer use but I suspect you have something that does the whole tray at once?! Thanks for yet another fabulous recipe! 🙂
Michelle wrote on March 19, 2011
Looks good 🙂 Removing (or should I say ‘replacing’) bread was a tough one for me.
Mindy wrote on March 19, 2011
WOW! Those look fabulous. How did you make the perfect little holes in the crackers? They look like Pepperridge Farm crackers!
Debra wrote on March 18, 2011
These crackers look amazing! These are the best looking raw crackers I have seen. You have inspired me! Thanks for sharing.
dee wrote on March 18, 2011
Thank you. Lately I been making almond , cashew and coconut milk and drying the pulp to make flour. Now I have an another great recipe to use up the flour.
cinzia wrote on March 18, 2011
Hi Susan,
another great recipe! I love crackers and breads!
Would I achieve the same result by using 2C of cashews?
Almonds are absolutely off limits to me.
Thanks and many compliments for the ebook.
Cinzia