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
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.
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!
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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.