recipe from Creative Health Institute
- 1 cup almonds
- 1 clove garlic
- 2 tsp salt
- ¼ cup Non-Fortified Nutritional Yeast
- ¼ cup ground golden flax seed
- One recipe Parmesan Cheese
- 4 cups Sesame Seeds
- 3 cups Sunflower Seeds
- 1 cup lightly ground Flax Seeds
- 3 large red bell peppers
- 1 ¼ cup Non-Fortified nutritional yeast
- 1 cup water
- 2 tbsp salt
- 4 garlic cloves
- 1 medium red onion
- ¾ cup Miso
- 2 tbsp ground flax flour
Blend in a food processor all ingredients for Parmesan Cheese.
Once you have made the Parmesan Cheese, you are ready to make the Cracker Base.
Mix ingredients for BASE in a large mixing bowl and set aside.
Mix the ingredients for SAUCE in blender and pour into mixing bowl.
Mix the two together until well blended.
Spread onto teflex or parchment paper lined dehydrator trays to about ¼ inch thick.
Dehydrate at or below 115F for apx 6‐8 hours or until you can flip the crackers over and peel off the teflex or parchment sheets.
Score the crackers with a pizza cutter or knife to desired shapes.
Return to dehydrator and continue dehydrating until crackers reach your desired crispness.
Store in air‐tight container.