Why did I need to recreate a former teenage favourite – Austin Cheese Crackers with Peanut Butter? As a result of my dehydrator was there.
I as soon as had a raging one-pack-a-day dependancy. My mom enabled my behavior by together with the pocket-sized packets in care bins she mailed to my school dorm. When these provides ran out, I’d scrounge for quarters for the merchandising machine or save up so I may purchase bulk packages to fulfill my ceaseless yearning for the salty, nutty, eerily shiny orange snack cracker full of one thing that resembled peanut butter. I kicked the behavior lengthy earlier than I gave up cheese and animal merchandise. Went chilly turkey. There was simply one thing about that orange shade that nagged at me. However I by no means forgot the fun I obtained, tearing open a package deal and devouring all six, completely sq. peanut butter sandwiches (most likely washed down with an icy, chilly Coke – one other behavior I kicked way back).
This is a uncooked vegan model of this previous favourite!
Uncooked Cheez Crackers with Almond Butter [Vegan]
Serves
60 particular person crackers
Substances You Want for Uncooked Cheez Crackers with Almond Butter [Vegan]
- 1 cup flaxseed meal
- 1/4 cup uncooked coconut flour
- 1/2 cup dietary yeast
- 2 medium-sized carrots, peeled and lower into chunks
- 1 apple, cored and lower into chunks
- 1 1/2 cups almonds, soaked for 8-10 hours, rinsed and drained
- 1/4 cup coconut oil, melted
- 1 cup water
- 1 tsp. white miso
- 1 tbsp. maple syrup
How one can Put together Uncooked Cheez Crackers with Almond Butter [Vegan]
- In a big bowl, mix the flaxseed meal, coconut flour and the dietary yeast. Put aside.
- In a meals processor, grind the almonds right into a crumbly meal – don’t over course of, in any other case you’ll have almond butter. Not a nasty factor, however not what you’re on the lookout for right here.
- Empty the almond meal into the bowl w/ the flaxseed combination.
- Course of the carrots and apple till you’ve got a pleasant mash. Scrape the combination into the large bowl.
- Add the remaining components and stir till completely combined. The combination must be moist however maintain collectively when pressed.
- Divide the combination in two and unfold one half on a dehydrator tray that has been coated with a non-stick drying sheet. You’ll nearly have the ability to cowl the total sheet. To get a good floor, I cowl the dough with one other non-stick sheet and gently roll with a rolling pin.
- Rigorously elevate off the non-stick sheet.
- As soon as the dough has been rolled out, gently rating the floor into squares.
- Place the trays in the midst of the dehydrator and set the temperature to 145F.
- Dehydrate for half-hour, then cut back the warmth to 115F and dehydrate for an extra 6-8 hours or till the cracker are very crispy all through.
- About midway via the method, I fastidiously switch the dough to a dehydrator display screen.
Notes
