1 cup sunflower seeds (soaked overnight, drained and rinsed)
1 cup almonds (soaked overnight, drained and rinsed)
1 cup Brazil nuts (soaked overnight, drained and rinsed)
1/4 cup sun-dried tomatoes (soaked overnight)
1/4 cup ground flax
1 tsp. garlic powder
1 tsp. cumin
1 tsp. sea salt
1 tsp. paprika
1 tsp. onion powder
2 – 4 tsp. nutritional yeast (to taste)
I initially set out to make a raw version of “Cheez-Its” this weekend.
I used to love Cheez-Its. LOVE them. Especially the “white cheddar” variety.
Though, these days, eating all that processed flour, oil, and sugar does not sit so well with my body.
I soaked everything overnight, and immediately after returning from the farmer’s market Sunday morning, I got to work. The end result was extremely delicious, but actually tasted more like pizza.
So, voila! Raw Pizza Crackers!
Soak sunflower seeds, almonds, Brazil nuts, and sun-dried tomatoes overnight.
In the morning, drain everything, and rinse the seeds and nuts thoroughly under filtered water.
First, grind the flax into a fine powder. Then, add in the seeds and nuts. Process thoroughly, until you have a ball of “dough.” Add all the remaining spices, and the nutritional yeast, to taste. Start with 2 teaspoons, and add more if desired. This is what will give the crackers a “cheesy” taste, so add more until the mixture is as cheesy as you want.
Spread and flatten dough very thin onto a non-stick sheet.
Dehydrate until the top is dry and slightly crispy, then flip the dough, and use a pizza cutter or knife to score it, make individual crackers. Continue to dehydrate until nice and crispy.
As usual, if you don’t have a dehydrator, just use your oven on the lowest possible setting, with the door cracked open.
There you are—Raw Pizza Crackers! Dip them, top them, or enjoy them as is.
By Adria Vasil
Maybe it’s the half-Greek in me, but there’s nothing that makes me giddier then the sight of a table full of food (well, other than actually eating the food). Trouble is most of what we stack onto our plates isn’t just weighing on our hips, hearts and cells, it’s also bloating the planet with packaging, pesticides and climate-changing gases. How can you get your fill without, er, tipping the ecological scales?