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YIELD 38 CRACKERS
PREP TIME 30 MINUTES
COOKING TIME 10 HOURS
INGREDIENTS
Dehydrator 7
Copyright © 2016 Gourmia. All Rights Reserved.
Super Seed
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1 1/3 CUPS WHOLE NATURAL ALMONDS
1/2 CUP GROUND FLAXSEED
1/3 CUP WHITE SESAME SEEDS, TOASTED
3 TABLESPOONS BLACK SESAME SEEDS
3/4 TEASPOON FINE SEA SALT
1/2 TEASPOON COARSELY GROUND BLACK PEPPER
1/4 CUP OLIVE OIL
3 TO 4 TABLESPOONS WATER
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In a food processor, pulse the almonds until finely ground
and transfer to a large bowl. Stir in flaxseed, sesame seeds,
salt and pepper. Stir in the olive oil until evenly coated. Stir
in 3 tablespoons water until blended. The dough should be
moist enough to hold together when squeezed. If it’s not,
add the remaining 1 tablespoon of water.
Line each of 4 trays with a nonstick dehydrator sheet. With
damp hands, press the dough into rough 1-inch balls. Place
the balls at least 2 inches apart on the prepared trays.
Cover each tray with a sheet of wax paper. With the bottom
of a straight glass, press each ball into a 2 1/2-inch round.
Remove the wax paper and place the trays in the dehydra-
tor. Close the damper door. Turn the machine ON. Set the
TIME to 10 hours and the TEMP to 113°F. Dehydrate,
checking the crackers periodically and rearranging the
trays if necessary, until the crackers are completely dry.
Remove the trays from the machine and let the crackers
cool completely. Store the crackers between sheets of wax
paper in an airtight plastic container.
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