I’ve now about worked my way through the entire list of cracker and flatbread recipes in Matthew Kenney’s book, Everyday Raw. (Raw ice cream – you are next! As soon as I can source young coconut which, no surprise, is not stocked at my local Walmart.) I’m obsessed with the technique and love the idea of making my own healthy, raw “chips” at home rather than buying tortilla chips and (my favorite guilty snack) Stacy’s Pita Chips. If you haven’t tried these: DO NOT buy a bag. You will be forever hooked. Fear not, I am going to tackle recreating those babies in my dehydrator, but for today, I’m sharing an on-the-sweet-side cracker that I created using the principles I picked up from Kenney’s book. These very crispy crackers include some standard granola bar ingredients. By the way, I’ve shared this recipe over at Gluten-Free Cat as part of Raw Foods Thursdays!
Raw Granola Bar Crackers
Ditch those “healthy” sugar- and preservative-laden granola bars for the homemade variety.
- Prep Time: 10
- Cook Time: 1440
- Total Time: 1450
- Yield: 32
- 1 cup raw walnuts, soaked overnight, rinsed and drained
- 1 large apple, cored and chopped into small chunks
- 1″ nubbin fresh ginger, peeled and chopped
- 1/4 cup unsweetened coconut flakes, soaked in warm water for an hour or so and drained
- 1 cup flaxseed meal
- 1/4 cup unsweetened cacao nibs
- generous pinch salt
- 1/2 tsp. cinnamon
- dash cardamom
- 1/2 tsp. orange zest
- 1/4 cup virgin coconut oil
- 1 cup water
- 1/4 cup agave nectar (taste dough and add more if preferred)
- Put the flaxseed meal, cinnamon, cardamom, salt, cacao nibs and orange zest in a large bowl. Set aside.
- In a food processor, process the walnuts, ginger and apple until you get a nice mash. Add this mixture to the flaxseed meal mixture and add the remaining (wet) ingredients. Using a big spoon or your hands, mix until thoroughly combined. This is a fairly wet mess.
- Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough. I had to move dough from time to time from one spot to another to get something that resembled a square. The dough should be about 1/4″ thick. Remove that top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator.
- Dehydrate at 145-degrees for 30 minutes, then turn down the temperature to 115F. After a few hours of drying, I carefully transfer the dough to a screen for more efficient drying. Dehydrate for about 24 hours or until crispy and crunchy. Break into pieces and store in an air-tight container.