Raw Sun-dried Tomato Olive Crackers
- 2 cups walnuts, soaked overnight, drained and rinsed
- 1/2 cup ground flax
- 1/4 cup water
- 1/3 cup sun-dried tomatoes, softened and chopped
- 1/2 cup olives, sliced
- 1 teaspoon oregano
- pinch thyme
- Himalayan salt and pepper to taste
1. Place walnuts in the food processor and pulse until they are ground fine. Make sure walnuts are completely dry first.
2. Add ground flax and pulse until combined.
3. Add sun-dried tomatoes and olives. Pulse until combined. Do not over mix.
4. Stir in the oregano, thyme, salt, and peper.
5. Spread onto non-stick dehydrator sheet. Press to 1/4 – 1/8 th inch thick. Score. Dehydrate at 140 for an hour, then 115 until very dry. Mine took about 8 more hours. You will want to flip the crackers half way through dehydration.
2. Add ground flax and pulse until combined.
3. Add sun-dried tomatoes and olives. Pulse until combined. Do not over mix.
4. Stir in the oregano, thyme, salt, and peper.
5. Spread onto non-stick dehydrator sheet. Press to 1/4 – 1/8 th inch thick. Score. Dehydrate at 140 for an hour, then 115 until very dry. Mine took about 8 more hours. You will want to flip the crackers half way through dehydration.
Saw this recipe somewhere and wanted to try it but I don't have a dehydrator. What kind do you have and where did you get it? I would like to find an inexpensive stainless steel one rather than plastic.
ReplyDeleteYay! Got my dehydrator and ready to try this now provided I can find organic olives at Wholefoods!
ReplyDelete