The Ultimate Healthy Dehydrator Cookbook: 150 Recipes to Make and Cook with Dehydrated Foods by Pamela Ellgen

Author:Pamela Ellgen [Ellgen, Pamela]
Language: eng
Format: epub
Publisher: Arcas Publishing
Published: 2016-07-11T21:00:00+00:00

Rosemary-Almond Crackers

12 to 18 crackers PREP TIME 15 minutes DRY TIME 12 hours

I love enjoying Spanish tapas at home with good friends and a bottle of wine. Since I adopted a Paleo-style diet, I have wanted some form of grain-free cracker to slather with chicken liver pâté or roasted red pepper spread. This satisfies my cravings and even resembles the rosemary flatbread sold at gourmet markets.

1⅓ cups blanched almond flour

⅓ cup ground flaxseed

½ cup water

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh rosemary leaves

½ teaspoon sea salt

1. Preheat the dehydrator to 135°F.

2. In a food processor, pulse the almond flour, flaxseed, water, olive oil, rosemary, and sea salt until smooth.

3. Spread the mixture on a dehydrator tray lined with a silicone mat to slightly thinner than ⅛ inch. Cut the dough into 1-by-2-inch rectangles.

4. Dehydrate for 12 hours. After about 4 hours of dehydrating, carefully flip the baking mat onto another dehydrator tray and peel the mat from the crackers. Continue dehydrating the crackers until crisp, about 8 hours.

TROUBLESHOOTING: If the bottom of the crackers sticks to the mat when you flip them, dehydrate another 1 to 2 hours before flipping and use an offset metal spatula to ease them off the mat.

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