rosemary walnut crackers

another simple cracker rawcipe that recycles your almond pulp into a solid transporter for your favorite spreads. the walnuts and flaxseed wallop you with the omega 3 fatty acids that are essential to our diet and besides having powerful anti-inflammatory agents, the rosemary is exceptionally flavorful. mix this up, dry it out and eat these up!

rosemary walnut crackers

2 cups water

1 cup ground flaxseed

1/2 cup almond pulp

1/4 cup walnuts (finely chopped, soaked and rinsed or soaked and dehydrated)

2 tablespoons fresh rosemary, chopped

2 tablespoons hemp seeds

1/2 teaspoon sea salt

1. stir ground flaxseed into water. set aside for 10-15 minutes.

2. mix walnuts, rosemary and sea salt into another bowl and set aside.

3. with a fork, beat/mix/whip almond pulp into the wet ingredients until well blended.

4. add in dry ingredients and mix well.

5. spread onto teflex sheets and set dehydrator @110. flip after 12 hours and place directly on dehydrator tray for another 12 hours. continue until crisp. takes 24-26 hours. makes about 1.5 trays. these are crisp enough to break with your hand into desired size. store in an airtight glass container.