Dehydrated Crackers! “Cheeze Its” Huh?

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3 Varieties of Crackers

3 Varieties of Crackers

 

I ran into a friend yesterday and she commented on how she had been enjoying the blog.  This makes me so happy!  I sometimes feel like I am writing these posts just for myself!  I love hearing that people are actually looking and reading and occasionally trying the recipes!!  I would love to see some comments and I am happy to reply!  Maybe you have made something similar and have tips to share?  Is anyone else out there!?  Okay, on with the recipe, you say!!

 

Crackers are one of those things that you don’t neeeeeeeed!   But they are so nice to have around.

Most crackers have all kinds of hidden ingredients in them to make them extra crispy (hydrogenated oils/trans fats)  or salty or addicting (msg) or just devoid of any nutrition (white flour).

This summer I discovered the easiest way to make Power Crackers!!  These babies are filled with goodness and flavor and pack a huge nutritional punch.  You can make them free from nearly all allergens too!  I have been monkeying around with many variations and I will share one recipe today and another next week!  That is my way of getting you to come back again!!

The first recipe is a riot!  I had heard about this cheese-it like recipe on a few raw food forums and and finally had the guts to try it.  It seemed so unlikely that it took me a while to give it a go.

I think that you may be able to make these in the oven at a very low temperature, but I have not tried it.  I tend to make lots of batches at once in the dehydrator – less room for error with the slow slow dehydration than in the baking, and I can totally forget about them for hours and hours even over night!

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Only 4 ingredients!!!! Red Pepper, Raw Macadamia Nuts, Salt, Cayenne Pepper

“Cheese-it”

1 red pepper (size doesn’t matter much)

1 cup raw macadamia nuts

1/4 tsp salt

1/8 tsp cayenne (use your own taste buds)

Put red pepper in the blender first – and the nuts on top, this will get the juices out and make the blending much easier.

You may have to scrape down the sides a couple of times.

Spread thinly on dehydrating mat or parchment – dehydrate for 10-20 hours (yes that is a huge range but it all depends on the heat of your dehydrator and the thickness of your crackers)

Variation #2

Okay let’s be honest, macadamias are expensive – this is a splurge!  So I figured out a way to make them a little more cost effective.

All I did was substitute in 1/2 cup oats for 1/2 cup macs.

You will see in the photo far below the two colors of orange crackers.

Liesl really loved the oat mixture better – I didn’t have an opinion really so we will likely do the oat kind most of the time.

Variation #3

I have not tested this but I think it will work.  The crackers are very delicate so I think that an addition of 1/4 cup of ground chia seeds or ground flax seeds would go a long way in making a more sturdy cracker.

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peppers on the bottom help the blender do its job easily

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All blended and mostly smooth, taste to see if needs more salt. This, by the way, would make an insane veg dip too! Keep in mind the flavors will be exaggerated as the water evaporates.

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Spread thinly – I like about 1/8 to 1/16 inch

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Sneak peak at my 4 kinds of crackers before dehydrated- all made in under 1 hour (not counting dehydrating)

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Ohhhhhhh! Wow these were crazy good! Definitely a snack cracker in place of cheetos or those other really delicious but horrible fake cheese product snacks.  These things just melt in your mouth!!!

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