Moorshin Munchies
Submitted by Za on February 12, 2007 - 8:05am
The most addictive cracker I have ever tasted in my entire life. I was trying to recreate the delicious “Mac and Cheese” crackers that Didi’s “Baking for Health” company makes, but ended up with something in my opinion even better! Remember that sprouted nuts have a MUCH lower fat content than dry raw nuts, and lots of vitamins (so that they can grow into a plant), so no need to feel guilty about eating them! I used to have “Moorshin” friends when I was little (Martians, in the spelling of a 4 year old), and I often prepared food for their visits (anything I could find in the kitchen with some green food coloring added in). These are slightly green due to the kale juice, and are truly otherworldly in taste, AND munchie-grade addictive, hence the name. I’d also like to point out that this recipe is food-combining-rules-friendly!
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1.
I can't wait to try these, made the kale patties on here and they were soooo yummy. Love making things with Kale, it's one of the super foods that I love.
2.
Sufi, thanks for such a detailed response! I am now motivated to go try this recipe again with more adjustments. Of course the whole thing could be mellower with less cayenne. I love lemon zest. I also love cumin. A little bit too much. I have to refrain from adding cumin to everything. Please let me know how your trials go!
As for the texture, however....mine have always come out well not crunchy but amazingly solid and crumbly, just like a "Pepperidge Farm" butter-cookie! Maybe they just need to be dehydrated longer? Also: with cashews, they only source of raw ones I've found so far in the USA is David Wolfe. If you're not using those, chances are you're using steamed cashews, which may affect the texture.
I look forward to hearing about your improvements to this recipe!! There is ALWAYS room for improvement!
Best,
-Storm
3.
Hi Storm. I tried these yummies. They are very tender, more like a soft cookie than a crunchy cracker. Is that how they are for you? One deviation; I soaked the macadamias and cashews, but I didn't sprout them. Would that have made them crunchier?
Also, they were a bit fussy to spread onto the Teflex. The dough seemed to want to break apart a bit. I kept spraying lightly with water to get the dough to "behave." Is your dough like that (a bit airy, separating easily)?
My husband and my friend both LOVED them. 4 Thumbs UP! I liked them, but I'm not crazy for them. Is there any ingredient missing? They have great heat (from the cayenne) and the lemon comes through nicely. But I’m left feeling like I’m missing a veggie flavor or another spice….Any ideas or is it just me?
Thanks for the sweet story about the Moorshins - it makes the mint-green color of the cracker easier to adjust to.
Next time, I am also going to try putting my kale through the juicer with the blank plate on and using that (plus water if necessary) instead of straight kale juice. I don’t like throwing out the pulp/fiber from my kale (or any fruit/veggies for that matter) – I prefer to include them. I’ll let you know how that goes. Maybe it’ll make the dough-spreading part easier, too.
Also, I think using the whole lemon (as you wonder) would taste too pithy/bitter. I think the zest and the juice are the most palatable parts, and the pith should be left to the compost pile (although that would be WAY easier/faster to put the whole lemon in the juicer, wouldn't it? Maybe I’ll splurge and juice a whole lemon and see what the liquid I end up with tastes like.). More about that later…Thanks for posting this recipe! ~Sufi (Stephanie)