Ok pals. I finally have the recipe for the crackers I posted about last week. I've made these three times now, and I think the recipe is pretty delicious. This makes quite a bit of crackers, and I'm happy to report that Dazee likes them a lot too. I'm thinking these would be a great way to get some veggies into your picky eaters, especially the littles, since they're packed with lots of calcium, protein and good fat too.
We made some spicy ones for spicy Michelle! Hers are sprinkled with a little finishing nooch and mandoline-thin jalapenos.
Sunny-Green Crunchy-Yum Crackers
Fills two 11”X11” dehydrator trays/makes a giant bowl of crackers.
What You Need:
- 3 stalks celery, chopped in 2” pieces
- 1 big bunch of kale, boned
- ½ big bunch of cilantro plus ½ big bunch of parsley, or a combination of the two,(these could turn into amazing pesto crackers with the addition of some fresh basil)
- 1 large or 2 small garlic cloves
- ¼ cup flax-seed
- 1/3 cup nutritional yeast
- ¾ teaspoon salt
- 4-5 cups raw hulled sunflower seeds, soaked for 1-3 hours and drained*
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- chipotle chili powder or thinly sliced jalapenos, optional
*Use the smaller amount of seeds if you have less greens, both amounts will yield the same number of crackers, but if you use the lesser amount,they'll be slightly thinner.
Also, make sure the greens are well washed to remove any clinging grit. While you want to get rid of any thick ribs on the kale, the stems on the herbs are fine, as long as they're in good shape.
What You Do:
Depending on how large the bowl on your food processor is, you may have to do this in several batches - just dump each batch into a large bowl as you go.
- In your food processor, pulverize the celery. Add in the kale, herbs and garlic and pulverize, periodically stopping to scrape down the sides of the bowl.
- Add in the flax, nutritional yeast and salt and blend. Add in half of the sunflower seeds and puree until smooth, but still a little chunky.
- Transfer the contents of the food processor to a large bowl. Add the remaining seeds to the processor and pulverize until the seeds are almost smooth, but still have a bit of texture. Again, transfer to the giant bowl.
- Into the bowl of stuff, add in the lemon juice and vinegar, then stir really well until everything is mixed together. Taste for seasoning. Sprinkle in some chili powder if you want a little heat (you could always puree in a little jalapeno if you wanted these hotter—or we made a batch the other day with slivered jalapenos pressed into the tops of each cracker).
- Divide the mixture between two 11”X11” dehydrator trays, using either parchment or Teflon sheets. Pat and smooth the mixture out evenly on each tray, it should be about 1/3” thick.
- With a dull knife, score each tray into cracker-y shapes.
- Dehydrate until crispy all the way through, flipping the crackers over halfway through (use an extra tray to help you flip them in the same way you'd turn a cake out of a pan and onto a cooling rack.)
- Store in an airtight container and eat!
This batch came out of the ol' Excalibur this morning. So lovely warm from the dehydrator. You can score the crackers into any shape you want. I'm bad at carving little elephants into green sunflower puree, but you--I bet you can do it.