If you were to close your eyes and ignore the fact that these crackers were green (and what a handsome green), you would probably think that they tasted a lot like buttery Cheez-Its. Who knew a raw, dehydrated combination of macadamia nuts, organic kale and organic red pepper could do such a thing?
Makes: many many crackers, you choose the sizes | Preparation Time: 20mins | Dehydration Time: 6-8hrs
1/2 cup soaked, raw cashews
1/2 cup raw macadamia nuts
2 Tbsp fresh organic lemon juice
1-2 de-stemmed leaves of organic kale
1/2 cup pure water
1/2 cup chopped, organic red pepper
1/2 tsp sea salt
Let’s Get Started:
Place all of your ingredients into your blender and liquify until smooth. Pour your vivid green mixture onto Teflex sheets on your dehydrator trays. Spread your mixture into a large square shape about 1/8″ thick with a rubber spatula or butterknife. Place your trays in a dehydrator set to a temperature of 95-100°F and after about 3 hours, or when the mixture top is dry to the touch, remove the trays.
Stop and appreciate the vibrant color of chlorophyll, then place a dehydrator screen on top of your mixture. Now place a new dehydrator tray on top of the screen. Quickly flip over your trays. Carefully peel back the Teflex sheet from your mixture to expose the non-dry side of your crackers.
Place trays back in the dehydrator for about 1 hour. Remove trays. With a knife, cut the shapes you’d like for your crackers by pressing about 95% through the cracker mixture. Add details on the edges or in the centers if you like.
Pop trays back in the dehydrator for another hour or two or until crackers are dry to the touch on both sides. Carefully separate the crackers by folding along the cuts you made earlier with your knife. Enjoy!
Feel free to try this recipe in the oven baked at a low temp. Let us know if it works.