My motivation for making these crackers comes from a desire to put something savoury into my kids lunch boxes that is not BBQ Shapes or any other kind of highly processed savoury snack biscuits.
A natural inclination would be to put some nuts into their lunch box, but with so many children allergic to nuts, the school does not allow nuts to go into school lunches… So I’ve got to think of something else that is healthy and good for them.
This one might just be one that they will eat.
It takes about 12 hours in the dehydrator and makes 1 full tray that can be broken up into crackers to eat with a hummus dip or some cheese.
1 cup chopped spinach leaves
1 cup sun-dried tomatoes, soaked for 2-3 hours
1/2 cup seeded and chopped red capsicum
1 red red onion
2 tsp. Nama Shoyu
2 garlic cloves
1 cup sunflower seeds, soaked for 8 hours
1 cup pumpkin seeds, soaked for 8 hours
This took me ages to do as I only have a food processor that can hold 2 cups of ingredients at a time, so I had to process the ingredients in batches. My resulting batter was not as smooth as it should be.
Process all ingredients except the seeds in a food processor until the mixture resembles oatmeal cookie batter.
Add the seeds and blend until smooth.
Spread the batter across a lined dehydrator tray about 1/4 inch thick. Dehydrate for 5-7 hours. Flip onto another tray and dehydrate a further 5-7 hours until the cracker sheet is as crispy as you’d like. (Dehydrate 118 degrees Fahrenheit).
Break into pieces and store in an airtight container.
Giving credit where credit is due…
This one is also a treasure from Alissa Cohen’s book.