Thursday, April 2, 2020

Dehydrated Crispy and Cheezy Veggie Crackers


1 large bunch of kale, washed and spun dry
1 ripe tomato
2 carrots, peeled
1/4 red bell pepper
1/4 yellow bell pepper
1 white part of a green onion
3 T ground flaxseeds
2 T nutritional yeast flakes
1/2 cup walnuts (optional)
1 t garlic powder (do NOT use fresh garlic!)
splash or two of unsweetened plant-based milk, if needed
salt to taste

In a food processor (using the S-blade), process the walnuts into tiny pieces then transfer to a large bowl. Then, pulse the carrots, green onion, tomato, bell peppers, and green onion until they are very tiny pieces (but not a puree!!!). Move to the bowl with the walnuts. Process the kale in 2-3 batches into very tiny pieces, then move to the bowl with the other veggies and walnuts. Add the ground flaxseeds, nutritional yeast, garlic powder to the bowl and stir together well for about 2 minutes. You want the mixture to be moist but not wet. Add a splash or two of plant milk if needed to moisten. Stir in salt 1/4 t at a time, tasting to see if you more is needed. Don't over-salt it because the mixture will become concentrated and will taste more salty than it does before dehydrated.

Split the mixture in half and spread onto two separate dehydrator trays covered with parchment paper or a nonstick dehydrator mat. Spread evenly into a large square in the center of the mat (will not fill the whole tray), about 3/8-inch thick. Make sure the edges are not thinner the the rest. Gently core the squares into 9 square pieces with a knife by pressing down the blade into the batter (DO NOT DRAG THE KNIFE THROUGH IT) to create the lines (see photo at right). Place the trays into the dehydrator set at 135 degrees for 1 hour. Then, reduce the temperature to 118 degrees.  After 8-12 hours flip the squares with a slender but larger spatula. In a couple more hours (when they feel dry but not completely dried out), break them into the smaller squares and spread them out to finish dehydrating--approximately another 12 hours. They need to be completely dry and crispy before storing in an airtight container. Times will vary depending on how moist the batter was.

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