cumin thin crisp vegan crackers

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got almond pulp?

a very good friend of mine is on a mission to rid her house of as much waste as possible and recently asked what could be done with leftover almond pulp. this is a crazy simple, super tasty rawcipe. the possibilities that can be created from the base are endless! for a nutty, peppery flavor that seems to be pretty versatile cumin makes an excellent fit, not to mention its powerful nutritional value which also comes in handy. cumin thin crisps could potentially heighten the average snack, lunch or dinner in a healthful, recyclable, green minded sort of fashion. cheers to you miss paige!!

cumin thin crisps 

2 cups water 

1 cup ground flaxseed

1/2 cup almond pulp

2 tablespoons ground cumin

1/2 teaspoon sea salt

 

1. mix ground flaxseed with water and set to the side for 10-15 minutes.

2. add in almond pulp, cumin and salt. mix well. it is useful to use a fork in a whisking action to ensure the pulp evenly mixes into the flax mixture.

3. place on dehydrator sheets @110 degrees. this makes 1 1/2-2 trays depending on how thick or thin you would like your final product. i tend to sprinkle a little sea salt or sesame seeds on top of the mixture for extra sparkle. the crackers will flip the easiest as the edges begin to dry and peel away from the sides of the dehydrator sheets. dry until crisp, 12-15 hours. these become crisp enough to easily use your hands to break into desired sizes.

not concerned about this being a raw/living cracker? turn the dehydrator up to speed production time or use an oven and be sure to share your experience.

prep and clean up~18-20 minutes

Comments

2 Responses to “cumin thin crisp vegan crackers”
  1. Alexis says:

    This recipe sounds amazing! Can’t wait to try it! You are a RAW KITCHEN GODDESS ROCKSTAR!!!!!

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