Recipes
Oct 08
Homemade Gluten Free Veggie Crackers

Carrot Almond Crackers
Ingredients: 3 medium carrots 1.5 C soaked almonds 1/4 C tahini 2 Tbs Coconut aminos (or soy sauce) 1 Tbs coconut vinegarDirections:
- Peel the carrots and remove the stems. Steam in a basket over medium-high heat for about 10 to 15 minutes, until tender.
- Combine all ingredients in a food processor and pulse until consistent, smooth texture.
- Spread out evenly, about 1/4" thick, onto a parchment lined dehydrator tray, and cook at 140° for 6 to 8 hours.
- Take the crackers off out of the trays and crack them apart into rustic shapes.
- If you don't have a dehydrator, you can set trays in oven at 200° or lowest oven setting with the door cracked, for 2 to 4 hours.
Kale Hemp Crackers
Ingredients: 5 oz kale (stemmed) or baby kale 1 ¼ C soaked sunflower seeds 1/3 C hemp hearts 1 Tbs coconut vinegar 8 fresh basil leaves ¼ tsp saltDirections:
- Combine all ingredients in a food processor and pulse until consistent, smooth texture.
- Spread out evenly, about 1/4" thick, onto a parchment lined dehydrator tray, and cook at 140° for 6 to 8 hours.
- Take the crackers off out of the trays and crack them apart into rustic shapes.
- If you don't have a dehydrator, you can set trays in oven at 200° or lowest oven setting with the door cracked, for 2 to 4 hours.