Ingredients:
1 C white onions, chopped
1 C tomatoes, chopped
1 C almond flour
1 C flax seed, ground
1/2 C olive oil
1/4 C Nama Shoyu
1/4 C parsley
1/4 C coriander
2 cloves of garlic
Preparation:
Mix all ingredients in a food processor.
Spread onto dehydrator sheets, 0.5-1 cm thick.
Cut into desired shapes, using a blunt knife.
Dehydrate for around 5 hours, flip over and dehydrate for another 2 hours.
Notes:
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!
YOU MIGHT ALSO LIKE
These are my all time favorite crackers ever. Before this recipe, I used to make raw vegan crackers with flax seed, juice pulp and herbs, but adding almonds and a little bit of olive oil takes it to a whole different level.
Choose any spices you like, chili is great to warm you during the winter season, oregano gives them a bit of an Italian flavor, or add some nutritional yeast for a cheesy flavor.