I like to serve this recipe with dips such as guacamole or salsa, but my favorite way to eat these is to top each cracker with a slice of avo spread like butter and a slice of tomato. These crackers serve as a great substitute for bread for me. I don’t crave bread at all as long as I can have these little beauties. This recipe is based on a recipe by Elaina Love, Pure Joy of Living Foods, but I have made a few changes.
This cake is lovely, it’s not too sweet and has an actual cakey texture. I adapted it from a recipe by Chad Sarno. It is very versatile – you can add whatever you have on hand – ie. substitute mesquite flour for the carob, use all apple if you don’t have pineapple, play with the spices, etc. You can also dehydrate it longer if you would like a chewier bar, or make it into cookie shapes, if you prefer.
Please note: My kids love this cake, and I have listed it in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.
Reminiscent of “real” olive-rosemary bread but pleasantly mild. I made this because I am always looking for new ways to use pulp left over from juicing but also because I craved a very simple, mild-tasting bread/cracker raw-edible, one that I could nibble by itself or make into a bruschetta, or eat with a dip, versatile without being bland. Since I used beet pulp, mine turned out a pretty terracotta color, which I find psychologically soothing…Try with any mild veggies. The green pepper lightens up the flavor a bit (the olives and pumpkins seeds make it heavier.)
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!
After a lot of experimenting, this is what I have found works the best for me. If you have a better way, PLEASE let me know.
I listed the ingredients to make a small batch of nut butter, but you can certainly double or triple the recipe if you wish. However, I would recommend sticking to just one cup of nuts in the blender at a time to avoid overheating. If you are planning to make this recipe often, you can soak and dehydrate all the nuts at once, and just keep the extras in a sealed container until you need them.
I find that I prefer the texture of the nut butter with the coconut oil added, but the recipe still works without it.
PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nut butter to your child.