• Sunny Green Crunchy Yum Crackers

    Posted on April 5, 2011 by in Appetizers, Breads


    Super-filling dehydrated crackers made out of soaked sunflower seeds, greens, celery and delicious herbs.

    3 stalks celery, chopped in 2” pieces
    1 big bunch of kale, boned
    ½ big bunch of cilantro plus ½ big bunch of parsley, or a combination of the two,(these could turn into amazing pesto crackers with the addition of some fresh basil)
    1 large or 2 small garlic cloves
    ¼ cup flax-seed
    1/3 cup nutritional yeast
    ¾ teaspoon salt
    4-5 cups raw hulled sunflower seeds, soaked for 1-3 hours and drained*
    2 tablespoons fresh lemon juice
    1 tablespoon apple cider vinegar
    chipotle chili powder or thinly sliced jalapenos, optional

    In your food processor, pulverize the celery. Add in the kale, herbs and garlic and pulverize, periodically stopping to scrape down the sides of the bowl.

    Add in the flax, nutritional yeast and salt and blend. Add in half of the sunflower seeds and puree until smooth, but still a little chunky.

    Transfer the contents of the food processor to a large bowl. Add the remaining seeds to the processor and pulverize until the seeds are almost smooth, but still have a bit of texture. Again, transfer to the giant bowl.

    Into the bowl of stuff, add in the lemon juice and vinegar, then stir really well until everything is mixed together. Taste for seasoning. Sprinkle in some chili powder if you want a little heat (you could always puree in a little jalapeno if you wanted these hotter—or we made a batch the other day with slivered jalapenos pressed into the tops of each cracker).

    Divide the mixture between two 11”X11” dehydrator trays, using either parchment or Teflon sheets. Pat and smooth the mixture out evenly on each tray, it should be about 1/3” thick.

    With a dull knife, score each tray into cracker-y shapes.

    Dehydrate until crispy all the way through, flipping the crackers over halfway through (use an extra tray to help you flip them the in the same way you’d turn a cake out of a pan and onto a cooling rack.)

    Store in an airtight container and eat!

    The time needed to prep this recipe is 1/2 to one hour, but they need to dehydrate for about 14 hours.


    Print Friendly

4 Responsesso far.

  1. I wonder how much use I’d get from a dehydrator? I can’t see my partner eating anything that’s not been baked, sadly, but I’ve a feeling I’d enjoy the results – but then I’m brave:)

  2. Oops – forgot to say how taken I was with the photo – they look soooooo amazing!

  3. Rachel says:

    Can this possibly be done in the oven?

Leave a Reply

Your email address will not be published. Required fields are marked *



You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>