These vibrant recipes came about because I was in search of something to replace processed crackers - and because I can't resist the opportunity to include some veggies into any recipe. They're rustic and easy, and always impress when I put them out for guests on a charcuterie board, but are also great to replace processed foods in lunchboxes or afternoon snacks. We'll throw out some lunchbox ideas after I share this recipe! As a bonus, these recipes are dairy free, vegan, gluten-free, soy-free, have nut-free options, and are delicious! These are the two that I have experimented with so far, and I'm sure I'll keep inventing - you can experiment too and use your family's favorite flavors!

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 vinegar

Directions:

1. Peel the carrots and remove the stems. Steam in a basket over medium-high heat for about 10 to 15 minutes, until tender.
2. Combine all ingredients in a food processor and pulse until consistent, smooth texture.
3. Spread out evenly, about 1/4" thick, onto a parchment lined dehydrator tray, and cook at 140° for 6 to 8 hours.
4. Take the crackers off out of the trays and crack them apart into rustic shapes.
5. 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 salt

Directions:

1. Combine all ingredients in a food processor and pulse until consistent, smooth texture.
2. Spread out evenly, about 1/4" thick, onto a parchment lined dehydrator tray, and cook at 140° for 6 to 8 hours.
3. Take the crackers off out of the trays and crack them apart into rustic shapes.
4. 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.