Rosemary Raisin Almond Pulp Crackers

Ingredients

1 cup almond pulp (leftover from making almond milk - See Related Recipes)

½ tsp baking soda

½ tsp sea salt

2 TBSP olive oil

2 TBSP raisins

2 tsp ground flax seeds (omit for SCD & reduce olive oil to 1½ TBSP)

3 tsp shelled sunflower seeds

1 sprig rosemary

120 grams almond pulp (leftover from making almond milk - See Related Recipes)

½ tsp baking soda

½ tsp sea salt

2 TBSP (30 ml) olive oil

2 TBSP (30 ml) raisins

2 tsp (10 ml) ground flax seeds (omit for SCD & reduce olive oil to 1-1/2 tablespoons)

3 tsp (15 ml) shelled sunflower seeds

1 sprig rosemary

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Dietary Therapies

SCD

mSCD

IBD-AID P3

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Soy Free

Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly.
Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped.
Remove the dough and form it into a ball with your hands.
Place the ball between two sheets of parchment paper, then roll the dough to a ⅛-inch (.3-cm) thickness with a rolling pin.
Remove the top sheet of parchment, then use a pizza cutter to cut the dough into rectangles.
Carefully, use a spatula to separate the crackers slightly.
Gently slide the parchment paper onto a tray. The crackers are a little brittle until they’ve been dried.
Set your dehydrator to low (or your oven to 120°F [49°C]).
Dehydrate the crackers for about 24 hours or until they are crisp and the moisture is completely gone. I turn the crackers midway through, but it is not completely necessary. The nice thing about dehydrating is how low maintenance it is!