Sun-Dried Tomato Crackers

Sun-Dried Tomato Crackers

From Rhonda Malkmus' new recipe book, Rhonda's Culinary Creations
Green Juice Reading Sun-Dried Tomato Crackers 2 minutes Next Brain Power Smoothie Recipe

Crackers are always a favorite — unless you're sensitive to gluten. But gluten-free crackers usually taste like cardboard! Fortunately, Rhonda Malkmus has found a way to make homemade, gluten-free crackers. And if you're really ambitious, you can dry your own tomatoes! This recipe takes time and the delicious, healthy results are well worth it.

Sun-Dried (or Dehydrated) Tomato Crackers (Serves 4)

If you have a dehydrator, drying your own tomatoes is a simple task, but authentic, truly sun-dried tomatoes are a labor of love. For starters, it takes 8 to 14 pounds of tomatoes just make one pound of sun-dried tomatoes. Not to mention that sun-drying takes a lot of patience. It can take 4-10 days to dry tomatoes in the summer sun!

Fresh Ingredients for Sun-Dried Tomatoes

Red plum tomatoes are usually the sun-dried tomato of choice, but many other varieties are commercially available. While most sun-dried tomatoes are sold in dry bags, they can also be preserved in olive oil and infused with savory herbs like rosemary, basil, dried paprika, and garlic.

Directions for Making Sun-Dried Tomato Crackers

For this recipe it is best to use a food processor with an S-blade. Texture is especially important for a cracker! Use room temperature distilled water when making your dough and make sure it spreads thinly and evenly to get the desired thickness of your crackers right.

Ingredients

3 cups walnuts, soaked overnight and drained
2 cups pecans, soaked overnight and drained
5 cups zucchini, diced
1 red bell pepper, quartered, seeded
1 cup sun-dried tomatoes, soaked 2 hours
1/2 cup flaxseeds, ground
3/4 cup hemp seeds, ground
1/3 cup nutritional yeast
1/3 cup Meyer lemon juice, freshly extracted
2 tsp unrefined sea salt
1/2 cup distilled water

Directions

1. Place walnuts and pecans in a food processor with an S-blade and process to a fine texture. Place in a large bowl and set aside.
2. Put the zucchini, tomatoes, and red pepper in food processor with the S-blade and pulverize to a pulp.
3. Combine zucchini mixture and nuts in a bowl.
4. Add flaxseeds, hemp seeds, lemon juice, yeast, and salt and stir to combine.
5. Slowly add distilled water until a sticky dough forms.
6. Using a spatula, spread the dough thinly (about 1/8-inch) onto a dehydrator tray lined with a Teflex sheet and dehydrate at 105F for about 6 hours. Remove tray from dehydrator.
7. With a plastic knife or the dull edge of a knife, gently score dough into squares (a sharp knife will damage the Teflex sheet).
8. Return to dehydrator and continue to dry for an additional 6 hours.
9. Remove from dehydrator and place a second tray, with a screen in place, on top. Gripping the sides securely, flip the crackers onto the screen. Gently remove the solid sheet.
10. Break crackers where scored and return to the dehydrator and dry until crisp, about 14 hours. Crackers may be stored in an airtight container for 1 to 2 weeks.

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