Monday, October 10, 2011

Raw Sun-dried Tomato Olive Crackers

Raw Sun-dried Tomato Olive Crackers


Makes: 1 sheet


2 cups walnuts, soaked overnight, drained and rinsed
1/2 cup ground flax
1/3 cup sun-dried tomatoes, softened and chopped
1/2 cup olives, sliced
1 teaspoon oregano
pinch thyme
Himalayan salt and pepper to taste


1) Place walnuts in the food processor and pulse until they are ground fine.
2) Add ground flax* and pulse until combined.
3) Add sun-dried tomatoes and olives. Pulse until combined. Do not over mix.
4) Stir in the oregano, thyme salt and peper.
5) Spread onto non-stick dehydrator sheet. Press to 1/4 – 1/8 th inch thick. Score. Dehydrate at 140 for an hour, then 115 until very dry. Mine took about 8 more hours. You will want to flip the crackers half way through dehydration.

Additional Tips

I always use golden flax for it’s mild taste. I grind the flax when I am making the recipe to protect the delicate oils. Measurement is after grinding.

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