No-Wheat Thins
2-3 dehaydrator trays
Amazing Crackers. Very easy and will go well with savory or sweet dips, spreads, or pates. You can use the almonds powder left over from making almond milk. So very inexpensive!!! You can add herbs,veggies, seasoning, to make different flavors. Devoloped these because I am not a huge fan of flavored crackers competing with the flavors of what I put on them. Great as a pizza crust. I hope you like them as much as I do!
Ingredients
- 1 cup raw almonds
- 1 cup flax seeds
- 2 cups water
- 1 tablespoon sea salt(optional)
Preparation
In food processor, or dry container for vitamix grind almonds and flax seeds until fine. Add salt(optional). Add water 2 cups first, Process add more until it is fluffy if too sticky add more water. Spread on teflex and dehydrate for 12-20 hours. You can cut time significantly by starting at 145 degrees for 1 hour and than 115 for the remainder. If you prefer lower temps like 100-105 works just as good. Flip after 3-4 hours. Cut with pizza cutter at this time into squares, or anyshape like pizza triangles. The smaller you cut the quicker the dehydrate. Stores well for 2 weeks-1 month.
Comments
writeeternity writes: (July 02, 2007)
What a great idea! Thanks!
writeeternity writes: (July 03, 2007)
Hi! Thanks for the inspiration! I love the way they darken up just like the real thing. I put some of the batter plus ginger and black sesame seeds on zucchini, rolled in flax meal ann garlic salt and dehydrated. I then dipped it in soy sauce and it tasted just like tempura!
rawgirl1976 writes: (July 06, 2007)
This is so easy and so good. Thank you
wanna_B_raw writes: (July 07, 2007)
Did you soak the nuts first?
smidbrod writes: (July 07, 2007)
you can use the left over soaked almonds from almond milk, or soak them then grind, you can also not soak them.
carolluber@yahoo.com writes: (July 30, 2007)
Easy to Make and oh so wonderful to eat! I am thrilled. Thank you so much for sharing this!
rawlady writes: (September 04, 2007)
I brought these to our weekend potluck—and they were a huge hit. In fact, there were none left for me to bring home, so I promptly made another batch just for me! Great recipe – and so quick and easy to make!
rawmama writes: (September 05, 2007)
Yummy! I added italian spices to mine, about 1 T. and hopefully they’ll taste as good as then did when I sampled the batter before dehydrating :)
beccacampbell writes: (September 22, 2007)
I made these for a trip abroad (for plane food, etc) and they were SO good. They kept for at least 10 days as well. The simple flavor made them delicious with any spread. I can’t wait to make more and get creative with the spices.
123 writes: (October 17, 2007)
Fabulous! I used leftover almond pulp and this was a great way to use it. I think that I’ll grind my flaxseed in the coffee mill next time. My food processor doesnt break them up much. Easy to spread thin. I can see how these would be good plain or seasoned. 5 stars!
maryboe writes: (October 21, 2007)
I wonder if you don’t soak the almonds first if you can still loose the enzyme inhibitors by grinding to a powder? So I guess I’ll soak almonds just to be sure. Sometimes the simply recipes are the best! Thanks.
satnam writes: (November 01, 2007)
Finally a cracker/bread substitute which I actually liked! Usually I don’t like dehydrated stuff, for some reason, and I’ve tried a couple of bread/cracker recipes, ending up giving it all to my boyfriend. But this one was good! Thank you so much for sharing!
rkbush writes: (November 03, 2007)
These were so easy, and great! I added some Italian seasoning.
beccacampbell writes: (November 08, 2007)
I’m still getting used to how thin to spread the dough to get a nice, firm (or at least not brittle) cracker. Any suggestions?
fluffycamaro writes: (February 21, 2008)
I just got my dehydrator and it only has a mesh screen. Will that work?
Kevlar writes: (March 12, 2008)
Nah, you either need to use paraflex drying sheets or parchment paper. You can buy unbleached parchment paper at Whole Foods.
jsorensens2 writes: (March 18, 2008)
THANK YOU! I made mine plain, since it was the first time with the recipe, and decided to use the salt. I made them extra thin and they came out FANTASTIC! I’m newly raw (Day 10) and only have an old Ronco dehydrator that I pulled out of my garage to try some things. These crackers are going to inspire me to invest in an excalibur. Terrific, thank you!
jsorensens2 writes: (March 18, 2008)
Oh, one more thing. I made almond milk first, since I wanted some anyway, and then used the almond pulp! What a super way to use that up for a really great recipe!
angie writes: (March 21, 2008)
Yum! I was looking for recipes to start my dad into some raw food, but I’ll have to make enough for me, too. Thanks for the recipe!
Josiegirl writes: (March 30, 2008)
Great recipe! I like them plain and with Italian seasonings, etc. just like the store version.
jsorensens2 writes: (April 13, 2008)
Well, I have to change my comments a bit. After trying other cracker recipes I have found that my personal taste is for crackers that are whole soaked flax seeds. I just don’t go for the ground, so for those who don’t mind the craters of their molars filled with mushed cracker (hard to get out), then go for this one. The taste is fine, it’s the hassle with the teeth afterward that doesn’t work for me.
rawfreak4fr writes: (April 20, 2008)
When I Vitamix the seeds/nuts they get so hot I’m sure they’re cooked!! How do you avoid that? I doubled the recipe and added 1 cup sunflower seeds instead of almonds plus a few drops of Bragg’s
gordienali writes: (July 20, 2008)
I added some 1 T. nama shouyo & fresh rosemary to the mix- they turned out wonderful!
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