Raw cheese-style crackers spread with peanut butter

Do you remember those bright orange crackers sold in packets, with their peanut butter filling? Here is a raw reading of them, built on a dough of carrot, apple, ground flaxseed and nutritional yeast, which gives that cheesy flavour without the slightest cheese. The dough is rolled out between two sheets, scored with a knife, then dries quietly in the dehydrator until it turns properly crunchy. All that is left is to spread them, with peanut butter or with whatever nut butter you have to hand.

Ingredients

• 95 g flaxseed flour (flaxseeds ground in the blender will do the job)
• 25 g raw coconut flour
• 30 g nutritional yeast
• 2 medium carrots, peeled and cut into pieces
• 1 apple, cored and cut into pieces
• 210 g almonds, soaked for 8 to 10 hours, rinsed and drained
• 60 ml melted coconut oil
• 250 ml filtered and hydrogenated water
• 1 teaspoon white miso
• 1 tablespoon honey
• peanut butter, or another nut butter, to serve

Method

1. In a large bowl, mix the flaxseed flour, the coconut flour and the nutritional yeast. Set aside.
2. In the food processor, grind the almonds into a coarse powder, without pushing so far that you end up with a paste. Add them to the dry mixture.
3. Then blend the carrot and the apple into a coarse purée and stir them into the bowl.
4. Add the coconut oil, the water, the miso and the honey, and mix until you have a damp dough that holds together when you press it between your fingers.
5. Divide the dough in two. Spread each half on a non-stick sheet laid on a dehydrator tray, cover with a second sheet and smooth it out with a rolling pin to an even thickness of 3 to 4 mm.
6. Gently lift off the top sheet and score the dough into squares with the tip of a knife: the crackers will separate on their own once dry.
7. Dehydrate for 30 minutes at 63°C to get the drying under way, then lower to 46°C and carry on for 6 to 8 hours, until the crackers are properly crisp. Halfway through, flip the sheets onto a mesh tray so the other side dries in turn.
8. Let them cool completely, then serve spread with peanut butter.

Tip

To stay under the 46°C mark from start to finish, set the dehydrator straight to that temperature and simply allow one to two hours more. Without a dehydrator, spread the dough on a baking tray and let it dry in the oven at its lowest setting, door held ajar with a wooden spoon, keeping a close eye on it. A properly dried cracker snaps cleanly and does not bend: if it stays soft in the middle, it still needs time. Once cold, they keep for two to three weeks in an airtight tin.

FAQ: your questions about the raw cheese-style crackers