holy chipotle walnut crackers

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oh. my. word. i am the proud new owner of a powerful machine known as the excalibur dehydrator. nine whole trays of trouble that stepped into my kitchen ready to get going! the holy chipotle cracker was the first to step to the plate. it is another in an expanding series of plant-based, raw vegan, wheat and gluten free crackers that will enable you to recycle the pulp from freshly homemade almond mylk. a very simple way to green up your kitchen and at the same time spice up any snack.

holy chipotle walnut crackers

2 cups water

1 cup ground flaxseed

1/2 cup almond pulp

1/4 cup soaked and dehydrated chopped walnuts

2 tablespoons ground chili chipotle powder

1 teaspoon sea salt

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

2. add in the almond pulp and with a fork use a whisking action to ensure an even distribution through the flax mixture.

3. mix in the chili chipotle powder, walnuts and sea salt.

4. pour onto the teflex dehyrator sheets and set dehydrator to @110 degrees. this will make 1 1/2-2 trays depending on how thick or thin you would like your final product. 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.

*all dehydrators are slightly different. if the final mixture appears too runny for your dehydrator sheets, it is an easy remedy to stir in a small amount of additional ground flaxseed.

 

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  1. […] and gluten free holy chipotle walnut crackers are the recipe of the week. these crackers will catch your attention and fire up any crisp fall […]



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