These crackers are the best reason never to throw away almond okara, the moist pulp left in the strainer after making homemade plant milk. It forms the structure here, along with soaked and dried walnuts and sunflower seeds, ground flax and chia seeds that bind everything together without any flour. The dried cranberries, chopped by knife, add sweet touches that stand out against the celery salt and pepper, while fresh rosemary gives the whole thing its resinous character. The result sits somewhere between an appetizer cracker and a flatbread: sweet enough to go with a nut cheese, savory enough to nibble on its own. Plan for the whole day: after one hour of drying at a high temperature, allow up to sixteen hours at a low temperature to get a cracker that snaps cleanly.
Raw Rosemary and Cranberry Crackers with Almond Okara
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Organic and fair trade Chia Seeds
€6.50 Last items in stock
Ingredients
For the base
- 140 g unsweetened dried cranberries, chopped into small pieces
- 60 g raw walnuts, soaked then dried
- 60 g raw sunflower seeds, soaked then dried
- 35 g ground flax seeds
- 20 g chia seeds (that is 2 tbsp)
- 1 g black pepper (that is 1/2 tsp)
- 3 g celery salt (that is 1/2 tsp)
- 310 g moist almond okara, well packed
- 15 ml raw apple cider vinegar (that is 1 tbsp)
- 90 ml honey (that is 6 tbsp)
- 3 g chopped fresh rosemary (that is 2 tbsp)
For the binding almond milk
- 350 ml filtered and hydrogen-enriched water
- 100 g activated almonds, soaked for a few hours
For the finish
- Chopped rosemary, crushed sunflower seeds and crystal salt (or the equivalent of 1 tablespoon, 15 ml, of seawater)
Preparation
- Chop the cranberries into small pieces with a knife: in the food processor they would stick to the blades and spin without cutting.
- Pulse the walnuts, sunflower seeds, chia seeds, flax, pepper and celery salt in the food processor with the S-blade.
- Make the binding milk by blending the soaked almonds with the water, without straining: the mixture should stay thick.
- Add the okara, this thick milk, the vinegar, the honey and the rosemary to the food processor, then blend until you have a thick, almost compact dough.
- Fold in the cranberries by hand so they stay in pieces.
- Divide the dough in two and spread it onto two dehydrator sheets, about 6 mm thick.
- Even out the edges and pre-cut into the shape you like, then sprinkle with rosemary, sunflower seeds and crystal salt, pressing lightly so they stick.
- Dehydrate for 1 hour at 63 °C, then lower to 46 °C and continue for up to 16 hours, until the crackers are completely dry.
Tip
Take a cracker out from time to time and let it cool to room temperature before judging: it finishes crisping up as it cools. If you prefer seawater to crystal salt, lightly spray it onto the dough just before dehydrating. No okara on hand? First make a homemade almond milk, strain it through a nut milk bag and use the pulp left in the bag, well pressed. Once fully dry, these crackers keep for five to seven days in an airtight container at room temperature, or one to two months in the freezer.
The full range Sprouted seeds
Biovie offers 24 varieties of organic sprouting seeds, produced since 1896 by our Italian supplier Geo Bavicchi, and every batch is tested before it goes on sale (germination rate above 95% required). Radish, fenugreek, sunflower and alfalfa sprout the fastest and most easily for beginners, in 3 to 5 days on a windowsill. To discover several varieties without making a mistake, the packs (The 3 Radishes, The Essentials, The Pep's Seeds...) are a good starting point, before choosing your varieties individually. The range also covers microgreen seeds to grow on a substrate, and sprouters to get started without unnecessary equipment., 46 products
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FAQ: your questions about raw almond okara crackers
What appliance can I use to grind flax seeds?
An electric coffee grinder, kept just for seeds, is the most practical tool: it reduces flax seeds to a fine powder in a few seconds. A high-speed blender or a small chopper also works, as long as you grind enough for the blades to catch. A mortar is fine for small quantities. Grind the seeds at the last moment, or keep the powder in a closed jar in the refrigerator and use it within a few days, because ground flax oxidizes quickly.
Which crackers are the lowest in calories?
The lowest-calorie crackers are usually those made from vegetables or puffed grains, low in fat and with no added sugar. Raw crackers made from seeds and nuts, like these, are denser in calories, because walnuts, flax and sunflower are rich in fat, but they also provide fiber, plant protein and real satiety. A small portion is usually enough to satisfy, which matters more than the calorie figure on its own.
What are some dehydrator recipes?
The dehydrator opens up plenty of possibilities in raw cooking: seed and vegetable crackers like these, flatbreads made from okara or sprouted buckwheat, kale, apple or zucchini chips, homemade dried fruit such as banana, mango or tomatoes, fruit leathers, raw granolas with nuts, or even date cookies. Most preparations dry between 40 and 46 °C, for several hours, until you reach the texture you want.
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