Trying to eat healthier and this is a new crisp-type cracker which maintains high nutritional values. It combines natural proteins fruits and vegetables. Kids won't notice the kale.

Gallery

Recipe Summary

prep:
30 mins
additional:
16 hrs 30 mins
total:
17 hrs
Servings:
35
Yield:
70 crisps
Advertisement

Ingredients

35
Original recipe yields 35 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.

    Advertisement
  • Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.

  • Pulse coconut flour and dried cranberries together in a food processor until evenly combined; add to seed mixture. Pulse bananas, apple, figs, cabbage, and kale together in a food processor until pureed; add to seed mixture. Mix seed mixture together using your hands until dough is well mixed; let stand for 30 minutes.

  • Divide dough in half and place each half onto a sheet of parchment paper. Top each roll with another sheet of parchment paper. Roll dough using a rolling pin until thin; cut into squares and transfer to a food dehydrator using a spatula.

  • Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.

Cook's Notes:

If you keep your hydrator around 118 degrees F (48 degrees C) your crisps with maintain all raw food values.

I soak my raw almonds overnight in 1 1/2 cups of water and I keep any leftover water in with the almonds when I mince them.

Nutrition Facts

85 calories; protein 3g 6% DV; carbohydrates 8.2g 3% DV; fat 5.2g 8% DV; cholesterolmg; sodium 23.2mg 1% DV. Full Nutrition