Happy snacking 🙂
I love to have crunch in my salads, along with having a healthy snack ready and available for the adventure. No matter if its on its own, ready for dipping, or crumbled on a salad!
If you love the aroma of fresh herbs, then this will be a great crunchy treat for you!
This cracker loaded in protein, fiber, healthy fats, and powerful herbs that support the immune system!
High speed blender
Nut milk bag (can be found at your local health store)
Medium- Large bowl
Ingredients (All Organic)
1 Cup oats (rolled oats or oat groat)
1/2 -1 Cup soaked sunflower seeds
3 Tbsp chia seeds
1/4 cup fresh cilantro
1/4 cup fresh parsley
1/4 cup fresh dill
1 Tsp Turmeric
Fresh lemon Juice (1/2 – 1 Full squeezed lemon)
1/2 Tsp air dried sea salt
- Soak sunflower seeds, & herbs
- Blend oats with water to make oat pulp
- Blend all ingredients together for a few minutes to make cracker batter
- Spread on dehydrator tray
- Dehydrate at 115° for 24 hours
Begin with soaking sunflower seeds and herbs before making oat pulp for time efficiency.
Soak sunflower seeds for 1- 6 hours (overnight) in purified water. When soaking, a thick grey film will appear on the surface of the water that usually consists of dirt and external residue. Can you imagine eating these seeds without soaking them?
You’d never see this gunk without soaking! To learn more about the importance of soaking nuts and seeds, check out my other post on mycotoxins 🙂
When done soaking, thoroughly rinse and drain as many times necessary until the water is no longer “dirty,” and more-so clear.
Your seeds will look so fresh and so clean!
Soak herbs for a minimum of 10 minutes to as far as 30 minutes in purified water. Soaking fresh herbs greatly enhances your herb’s hydration, aroma, texture, and flavors when you’re ready to eat them 🙂
To do this, remove the stems and place fresh herbs into a non-plastic bowl with purified water. Instead of pre-chilling water to soak them in, you can soak your herbs in the refrigerator. Soaking in colder temperatures helps to shock these little bursts of flava!
Please be sure to soak your fresh herbs in a completely separate bowl. Do not soak with sunflower seeds 🙂
Pour 1 cup of oats into blender with 2 cups of water.
If using oat groats, soak groats for a minimum of one hour- overnight. Drain and rinse thoroughly before blending.
Blend oats with water on high speed for 1-2 minutes.
After blending, pour liquefied oats into nut milk bag over a bowl or into a mason jar.
Hold nut milk bag over a medium to large bowl as the liquid begins to strain out of the bag. With clean hands, or while wearing gloves, you may want to squeeze the bag to speed up the process of straining oat milk.
Continue squeezing the bag until there is nothing but oats left in the bag, with very little liquid seeping out.
Once oat milk is done draining into a separate bowl, you can pour it into a larger mason jar for drinking, making super seed pudding, or other recipes that require a cream base. With Summer approaching, oat milk will be a great liquid base for smoothie bowls 🙂
The remaining oat pulp will be held in the bag. Simply plop this into a separate bowl.
Once sunflower seeds & herbs are fully soaked, rinsed, and drained, pour them into the blender with oat pulp and chia seeds
Squeeze lemon into blender and blend all ingredients on low for about 2 minutes. It should be a very thick consistency 🙂
Next, spread your “cracker batter” onto your dehydrator tray. I like to use a rice cooker spoon to smooth out the batter so everything lays evenly.
Lay batter on flat dehydrator tray about 1/4 inch thick. If you still have batter left, then simply lay on another tray to make more 🙂
Sprinkle Turmeric over the top of the spread before dehydrating.
Turmeric is a very powerful antipathogenic against food-borne microbes. So, as long there’s enough within the recipe, this serves as your insurance 🙂
Set your dehydrator to 115° and dehydrate for 24 hours. At the halfway mark, you may need to flip the soon to be cracker over to dehydrate the bottom side. It should be very easy to lift off of the tray.
It’s very important for your cracker to be fully dehydrated. Any moisture left in the cracker during storage will only lead to mold. I can assure you, you do not want to be eating moldy nuts.
When dehydrating nuts or seeds, complete dehydration is critical!
Any time I’m dehydrating something that needs to dry for more than 12 hours, I like to begin the dehydrating process at night, before I go to bed.
Your cracker should look like this once its completely dehydrated 🙂
Just like The Ultimate Breakfast Cracker, this cracker blends gracefully with any oil free dips like hummus, by themselves, or as a crunchy salad topper!
I hope you enjoy these oil free healing crackers just as much as I do!
I promise you, there is great reward to making your own foods that heal 🙂
Soon, they’ll be available for shipment 🙂 !
For more information regarding filtered water and the system I’ve been using for the past year for drinking, food prepping, and cooking, find out more here!