Savory Tahini Crackers
Servings: 15–24 crackers, depending upon size
This is a delicious cracker that will satisfy even your non-health-food friends. For people who are into making raw foods and have a dehydrator, you can make this recipe raw. For those who don’t have a food dehydrator, you can make this in your oven, too.
If you’ve never heard of tahini, it’s a sesame-seed butter that many people love as an alternative to peanut butter. You can get it in many stores in the ethnic-foods aisle, or in your health-food store in the aisle with nut butters. You can also purchase raw, organic tahini online at places like
Amazon.com
or
iHerb.com
.
Note that you may want to start soaking the nuts the night before you want to make this dish (soak for 8–12 hours and see instructions at the beginning of this chapter). The recipe itself takes about 5–10 minutes to prepare once the nuts are soaked.
INGREDIENTS:
1 cup raw soaked nuts–some great options are almonds, walnuts, or macadamia nuts
¼ cup unrefined coconut oil
¼ cup raw tahini
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. sea salt
Herbamare or added sea salt to taste
INSTRUCTIONS
:
Take the soaked and drained nuts and put into your food dehydrator on 115° F for about 2–4 hours or until the nuts are dry. Alternatively, place them on a cookie sheet and dry them on the lowest temperature setting in your oven. It will go much faster in the oven, so check at 10 minutes and again at 15–20 minutes, and take them out of the oven when they’re dry.
In a food processor with an S-blade, blend all ingredients except Herbamare. Taste them and see if you want to add more sea salt based on your taste.
Drop 1-Tbsp. scoops of the mixture onto silicone baking sheets, (like cookies). Add a dash of Herbamare or sea salt over the crackers.
Put in your food dehydrator at 115° F for 24–48 hours, or until they’re as crisp as you want them. If you don’t have a food dehydrator or want them ready faster, put them in the oven at 200° F (or your lowest temperature setting) until they’re crispy like crackers, or take them out earlier and enjoy them soft. If you do make them soft, chill them in the refrigerator to stay cool and keep their shape.
Store for 2 weeks in the refrigerator, and up to 2 months in the freezer.