"Crazy Bread" Crackers
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.
Ingredients
- ½ cup cashews (or pine nuts)
- 1 whole bell pepper
- ¼ cup sundried tomatoes
- 1 tablespoon nutritional yeast
- 1 slice jalapeno (or 1/4 tsp of hot pepper flakes)
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- juice from half a lemon
Preparation
Blend all the ingredients until smooth.
Pour onto a Teflex sheet and use a spatula to score into squares. Dehydrate at 115 overnight, or at least 8 hours. Then flip over onto the mesh sheet, and dehydrate until the crackers are crispy, approx. another 6-8 hours.
If you like, you can sprinkle a little more sea salt on the top of the crackers.
Comments
American Yogini writes: (March 13, 2007)
Oh I make these all the time. I love red bell pepper and sundried tomatoes in my crackers and raw breads. For parties and special occasions try pressing pignoli nuts and pieces of black olives into the surface, and instead of adding the sea salt to the blend, press rough and large grind of sea salt into the surface too. But with this recipe you just can’t go wrong. Its great!
JuliaK writes: (May 06, 2007)
I’ve got these in the dehydrator now. The blend tastes great, but my crackers aren’t getting crispy. They were in overnight, then flipped, and dehydrated for most of the day. They’re tasty, but I’m wondering if I’ve done something to mess up the consistency.
spiritedmama writes: (May 08, 2007)
I love these crackers, and I make them often. But, my crackers never come out really crispy either. I use them as a replacement for bread to make sandwiches with the raw bacon, or un-tuna, etc. Any savory-flavor sandwich that I might be craving. Also, I have put tomatos, etc. on to make like a bruschetta. This is a very versatile recipe!
mishmish writes: (May 18, 2007)
Hi Crisyn! This sounds wonderful! Im about to start making it. I read a comment somewhere—oh! The eggless egg salad—about you using almond bread. Is that posted somewhere?? If not, could u please tell me how to make it? Thanks!
Crisyn writes: (May 19, 2007)
The almond bread I was referring to is the Mediterranean Almond bread by Russell James. Here is the link: Russell James’ Mediterranean Almond Bread It’s really tasty, and super versatile! Enjoy!
minibeast writes: (June 20, 2007)
If you were to sub regular old onion and garlic for the powders, does anyone know how much would be good to put in? I don’t have any onion or garlic powder… :o(
peasandthankyou writes: (November 06, 2007)
its the sundried tomatoes that give crackers and breads the chewy texture, just leave out the sun dried toms for a crispy texture!
Darkstar writes: (December 12, 2007)
Did you pre-soak the pine nuts (or cashews) for this recipe? I would ask the same about the sun dried tomatoes, but I’m automatically assuming yes for those.
Raw Yogini writes: (May 05, 2008)
I made these over the weekend and just had them for dinner, they are absolutely yummy! Next time I have to make a bigger batch :-)
Aziah writes: (May 16, 2008)
These are the BEST! I always make a double batch. My 2 and 3.5 yo love munching down on them plain or as a sandwich with avocado in between. I take them out of the dehydrator a little early so they are more like a soft flat-bread rather than a cracker. A MUST TRY!
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