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Light and amazingly cheezy crackers!
1 cup soaked almonds
1 cup carrot from juicing
¼ cup cashews
spices, cayenne pepper, garlic powder, celery seed, sea salt, tumeric
¼ cup appx water
¼ cup flax meal
Blend everything together. I added the cashews and carrot and water tot he blendtec till smooth. Then I added spices to taste. Appx a tablespoon of tumeric, teaspoon of celery seed, garlic powder, and a few shakes of cayene.
A little bit of green onion, celery is good.
I didn’t totally blend the almonds so they were a little crunchy.
Spread on parchment paper and cover with plactic wrap. Roll out really thin with rolling pin. Peel off saran wrap and score. Flip halfway through. Mine took about 6 hours on 115 degrees.
Does this use the juice of the carrots or the pulp???
Hi Queenfluff! That's actually the weird part. I didn't use any nutritional yeast but that could be used. It could have been the spices or it could have been the almonds were soaked for about three days. They didn't go bad or anything. Also the cashews and carrots together. If anyone else has the same experience let me know. I took a couple out before they were totally dry and they tasted really cheesey. Not quite as much when they were totally dry but still great.My boyfriend said they were the best crackers I had made yet!
what ingredient makes it taste cheezy? I was thinking of trying some crackers with nutritional yeast mixed in for the cheezy taste.
what ingredient makes it taste cheezy? I was thinking of trying some crackers with nutritional yeast mixed in for the cheezy taste.
Thanks for the info Write. I will give it a try when I have some "extra" time. Hah!
Sounds yummy!
Hi Rcb! I think it would taste really similar. The secret is the carrot and tumeric together, the celery seed, and a little heat with the cayenne. As you can see from the pic I shook a little flax over the top and grated carrot that gave the texture on the top and shook a little more sea salt. I served it with the tuno which I made today and it's basically the same recipe except more veges in the tuno!
Sounds yummy write. I am trying to wean from almonds, though, in protest of the new pasteurization regulation as well as trying to decrease my fat intake. How do you think this would turn out if I used 1/2 cup sunflower seeds instead of almonds, 1/8 cup of sunflower seeds instead of cashews, and 1 3/4 cups of the carrot pulp to make up for the decrease in nuts? Does this recipe make one tray?