Posted on: May 2, 2014 Posted by: Joven Comments: 0

 These are crunchy and tasty- and make a great Summer packed lunch teamed up with some hummus, salad and olives. Unfortunately I didn’t write the recipe down, so for now you’ll have to make do with these pictures and the list of ingredients below:




ground almonds
sprouted mung beans
grated carrot/ parsnip/ sweet potato
finely ground whole hemp seeds (they really give the crackers some crunch!)
seasalt
cracked black pepper
dried basil

  • Grind nuts.
  • Process sprouts to a coarse paste.
  • Mix everything together and adjust seasonings if necessary.
  • Spread really thinly (about 2mm) on Paraflexx sheet on top of dehydrator mesh (or use baking parchment). Use a cookie cutter to make them into thin rounds.
  • Dehydrate on high setting for about 4 hours, until brittle and crispy.

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