I make this recipe when I am craving a crispy snack. It made it easy to move away from potato chips when I was going raw too!
Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food.
“Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”
This is adapted from a recipe that was originally posted by Sweetlips on Raw Food Talk, and then adapted by Rawkinlocs. They are rumoured to taste like a certain pizza chain’s Crazy Bread. I don’t know about that, but they sure are tasty!
Apparently, you should not use green peppers for these crackers. I usually use half red pepper, and half yellow, which gives the crackers a lovely flavor and color.
Adapted from “Living Cuisine” by Renee Underkoffler.
These are amazing, and so addictive! I usually double the recipe so they will last more than a few days.
These are so easy and can be adapted spice wise. You could even add different dried fruit, nuts or cacao nibs. Make sure you use “banana bread” bananas. You know the kind with a little brown on them, so then they are extra sweet! I like the recipe because I feel like I’m “baking.” This was my first time sprouting sunflower seeds. It was way easier than I thought.