Rawmunchies - Raw Vegan Nut Free Sulphur Free Crackers
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 8 crackers
Skip to ingredients
- 1/2 cup chickpeas
- 1/2 cup sun dried tomatoes
- 1/4 cup water
- juice of 2 lemons
- 1 tablespoon olive oil
- 3 teaspoons oregano
- 1 teaspoon coconut aminos
- 1/2 teaspoon maple syrup
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
Method
step 1
Sprout the chickpeas: drain chickpeas in water for 8 hours, then let sit in cloth-covered bowl or jar for 1-2 days, washing twice daily, until chickpeas sprout.step 2
In a food processor or high speed blender, blend sprouted chickpeas with all other ingredients.step 3
Spread over teflext sheet and separate into crackers.step 4
Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) for 2-3 hours until firm enough to move to stainless steel or mesh sheet. Then continue dehydrating 4-6 hours, until completely dry and firm.
