Celery Basil Crackers

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Servings: makes about 24–30 crackers

This cracker recipe has more vegetables than nuts, making it a lighter and more balanced snack than your average raw-food cracker.

Note that you may want to start soaking the nuts and flaxseeds the night before you want to make this dish (soak for 8–12 hours and see instructions at the beginning of this chapter). You can combine the nuts in the same soaking bowl, but separate out the flaxseeds. When you soak flaxseeds, it creates a thick, pasty gel, which helps the crackers stick together. Once everything is soaked, this recipe takes 30 minutes to prepare, and either 20 minutes in the oven or 24–48 hours in the food dehydrator if you want raw crackers.

INGREDIENTS:

1 large bunch of celery (about 4–6 cups, chopped)

2 cups fresh basil

1 cup fresh chives or green onion

1 yellow summer squash

1 cup of any of these options: walnuts, sunflower seeds, macadamia nuts, or Brazil nuts (soaked)

1 cup soaked almonds

1 cup soaked flaxseeds

3 Tbsp. fresh ginger

2 tsp. Herbamare

½ cup water

INSTRUCTIONS:

Blend all ingredients up in a food processor, using the S blade or a high-speed blender.

Grease silicone baking sheets with ghee or coconut oil; spread mixture generously on the baking sheets (about ½" thick)

Set your dehydrator to 112–115° F and dehydrate for 24–48 hours or until the crackers are completely dried. If you want the crackers faster or don’t have a food dehydrator, set your oven to the lowest temperature and cook until the crackers are dry and as firm as you like. This may only take 10–20 minutes, so watch the oven or set your timer.

To speed up dehydrating, you may want to flip the crackers over and remove the silicone baking sheets. If you do this, wait until the crackers are mostly dry and peel away from the silicone really easily. If they’re too moist, they will stick to the baking sheet.