Why do you want to climb Mount Everest?
Because it’s there.
- George Mallory to a New York Times reporter, 1923
Why did I want recreate a former teenage favorite – Austin Cheese Crackers with Peanut Butter? Because my dehydrator was there. I once had a raging one-pack-a-day addiction. My mother enabled my habit by including the pocket-sized packets in care boxes she mailed to my college dorm. When those supplies ran out, I’d scrounge for quarters for the vending machine or save up so I could buy bulk packages to satisfy my ceaseless craving for the salty, nutty, eerily bright orange snack cracker filled with something that resembled peanut butter.
My object of my addiction.
I kicked the habit long before I gave up cheese and animal products. Went cold turkey. There was just something about that orange color that nagged at me. But I never forgot the thrill I got tearing open a package and devouring all six, perfectly square peanut butter sandwiches (probably washed down with an icy, cold Coke – another habit I kicked long ago).
The dehydrator was there. I was there. So I made raw cheez crackers with almond butter.
One year ago today: Orange Poppyseed Waffles with Blueberry Sauce
(Raw) Cheez Crackers with Peanut Butter
Makes ~60 individual crackers or ~30 sandwiches
1 cup flaxseed meal
1/4 cup raw coconut flour
1/2 cup nutritional yeast
2 medium-sized carrots, peeled and cut into chunks
1 apple, cored and cut into chunks
1 1/2 cups almonds, soaked for 8-10 hours, rinsed and drained
1/4 cup coconut oil, melted
1 cup water
1 tsp. white miso
1 tbsp. maple syrup
In a large bowl, combine the flaxseed meal, coconut flour and the nutritional yeast. Set aside.
In a food processor, grind the almonds into a crumbly meal – don’t over process, otherwise you’ll have almond butter. Not a bad thing, but not what you’re looking for here. Empty the almond meal into the bowl w/ the flaxseed mixture. Process the carrots and apple until you have a nice mash. Scrape the mixture into the big bowl.
Add the remaining ingredients and stir until thoroughly mixed. The mixture should be moist but hold together when pressed.
Divide the mixture in two and spread one half on a dehydrator tray that has been covered with a non-stick drying sheet. You’ll just about be able to cover the full sheet. To get an even surface, I cover the dough with another non-stick sheet and gently roll with a rolling pin. Carefully lift off the non-stick sheet. Once the dough has been rolled out, gently score the surface into squares.
Place the trays in the middle of the dehydrator and set the temperature to 145F. Dehydrate for 30 minutes, then reduce the heat to 115F and dehydrate for an additional 6-8 hours or until the cracker are very crispy all the way through. About halfway through the process, I carefully transfer the dough to a dehydrator screen.
I have not tried this recipe using an oven – but give it a go, if you are adventuresome. Spread the dough on baking sheets lined with parchment paper. Set the oven to its lowest temperature, leave the door open a bit and bake until crispy.