Almond Crackers with Basil Garlic Cashew Spread

This is a delicious real eats recipe that is savory and salty with the creamy spread that all together makes a very satisfying snack or meal addition. I adapted this recipe from, changing a couple of ingredients. My version isn’t raw, but you can make it raw.

raw craker

Almond Crackers

3 cups almonds, soaked overnight, rinsed and drained
1/2 cup freshly ground golden flax
3/4 cup water
1 tablespoon balsamic vinegar
2 shallots, finely diced
several pieces sun-dried tomatoes, finely diced
Himalayan salt and fresh ground pepper to taste

1. Mix together ground flax and water. Let sit until water is absorbed.
2. Pulse almonds in food processor until finely ground. Place in mixing bowl.
3. Stir flax and other remaining ingredients into almonds.
4. Spread dough on parchment paper on a cookie sheet (for raw version, use 2 non-stick dehydrator sheets). The dough is quite wet. Place in oven at 150 degrees Fahrenheit for 45 minutes. (For raw version, dehydrate at 145 for 45 minutes). Remove and score.
5. Place back in oven and bake for 2-3 hours until dry and cracker-like (for raw version, place in dehydrator and continue to dehydrate at 115 about 4 hours until the tops are dry. Transfer to screens and finish dehydrating until dry.)

Makes two 14 x 14 sheets of crackers

Basil Garlic Cashew Spread

2 cups cashews, soaked overnight, drained and rinsed
2 tablespoons lemon juice
1 clove garlic
1 tablespoon water
1 tablespoon balsamic vinegar
6 large fresh basil leaves
Himalayan salt and ground pepper to taste

1. Place all ingredients except 2 of the basil leaves in food processor. Process until smooth.
2. Remove to bowl and garnish with remaining basil leaves that have been sliced into thin strips.

Makes 1 cup of spread

No Comments

Post A Comment