These crackers are about the closest I've come yet to a "junk food" flavor, at least a savory one. They taste a lot like a Cheez-It or goldfish cracker. These are based on a recipe I found in an episode of Raw World TV, which you can view
here on YouTube. They present the recipe as a cheese sauce as well as a cracker recipe, however when I made it it didn't have the "cheese-like" texture that theris did. Maybe you need a Vitamix to make it into a sauce. It might be worth playing with this for those who are really wanting a macaroni and cheese type sauce.
To make it as crackers, follow the same basic recipe, which is to put one red bell pepper, one cup of macadamia nuts, some salt and cayenne pepper in the blender or food processor and blend until smooth. Then spread it thin on a dehydrator sheet and dehydrate until it reaches the desired level of dryness. At 105 degrees this took me well over 24 hours, so I would use a higher heat. If you want to make crackers in cute shapes I would pull it out partway through, when it is still pliable, and cut it with cookie cutters, then put it back to continue drying.
Do you think it would work to do these in the oven at 170 degrees (as low as my oven goes)??
ReplyDeleteAlways on the search for a another good cracker, just a family of SCD junk food junkies I guess. This sounds great!
ReplyDeleteYes, I do think this would work well in an oven. If you try it and it works, would you be willing to post the temperature and time that worked? I'll try it too.
ReplyDeleteDid you use a raw red bell pepper with the skin?
ReplyDeleteI did. The instructions from the show weren't clear, but since it's a raw food thing, I assumed that's what they meant. I think it might work better if the pepper were roasted and skinned.
ReplyDeleteSo I made a version of this today - changed it up a bit. I used cashews (had them at home) that I had soaked overnight - doubled the recipe, and I added a scallion, three cloves of garlic and parsley to the cuisinart. Broiled the red peppers briefly to remove the skins. Then I cooked it in a convention oven for several hours at 225.
ReplyDeleteThanks for the recipe! Man, that was good- though I'm getting a bit more of a wheat thins vibe from it then cheez- it.
But I can already tell I am making this again!
I'm going to try it with cashews too. Those macadamia nuts are expensive!
ReplyDeleteWould this work without nuts or are the nuts needed to act like "flour"? My daughter is anaphylactic to all tree nuts and peanuts, but she would love it if I could make her some crackers like this.
ReplyDeleteHmm, you'd have to replace the nuts with something that acts similar- what about coconut? Everyone I know who has anaphylactic allergies to nuts can handle coconut. What about seeds? If she can have seeds, they would work. Let us know if you find something that works please :)
ReplyDeleteThanks. After I posted, I thought "maybe coconut". We just started the SC diet, so I'm still feeling my way around. I'll give it a try once we progress a bit further with adding foods, and will report back what happens!
ReplyDeleteI love to eat cracker with pineapple jelly those are delicious I always eat it with coffee.Generic Viagra Buy Viagra
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