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Dehydrated Recipes

Raw Cheesy Thyme Crackers | Commercial Dehydrators

With all the flavor of a cheese cracker from nutritional yeast and the addition of fresh herbs, you will fall in love with these raw crackers. And unlike many other raw food recipes, these crackers have just 5 ingredients, which makes for easy preparation and quick clean-up.

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Machine recommendation
Recommended machine
Servings icon
Serves
Prep time icon
Prep time
30m
Dehydration time icon
Dehydrating time
12-14 hours
Ingredients
  • 2 cups almonds, soaked overnight and dried
  • 4 Tbsp. ground chia seeds
  • 4 Tbsp. nutritional yeast
  • 2 1/2 Tbsp. fresh thyme, chopped
  • 1/2 tsp. salt
Ingredients
macros

(per 1-oz serving): Calories: 132, Sodium: 37 mg, Dietary Fiber: 4.5 g, Total Fat: 10.4 g, Total Carbs: 7.2 g, Protein: 5.5 g.

Instructions
  1. Soak chia seeds in 1/2cup of water for 30 minutes. Drain.
  2. Place almonds, chia seeds, nutritional yeast, thyme and salt in a food processor. Pulse several times.
  3. Add a few drops of water while motor is running until mixture becomes spreadable.
  4. Spread mixture onto dehydrator sheets and set temperature to 115°F (46°C). Dehydrate for 4-6 hours. Flip over and cut into cracker shapes. Dehydrate another 8 hours.
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Machine recommendation
Recommended machine
Servings icon
Serves
Prep time icon
Prep time
30m
Dehydration time icon
Dehydrating time
12-14 hours
Ingredients
  • 2 cups almonds, soaked overnight and dried
  • 4 Tbsp. ground chia seeds
  • 4 Tbsp. nutritional yeast
  • 2 1/2 Tbsp. fresh thyme, chopped
  • 1/2 tsp. salt
Ingredients
macros

(per 1-oz serving): Calories: 132, Sodium: 37 mg, Dietary Fiber: 4.5 g, Total Fat: 10.4 g, Total Carbs: 7.2 g, Protein: 5.5 g.

Instructions
  1. Soak chia seeds in 1/2cup of water for 30 minutes. Drain.
  2. Place almonds, chia seeds, nutritional yeast, thyme and salt in a food processor. Pulse several times.
  3. Add a few drops of water while motor is running until mixture becomes spreadable.
  4. Spread mixture onto dehydrator sheets and set temperature to 115°F (46°C). Dehydrate for 4-6 hours. Flip over and cut into cracker shapes. Dehydrate another 8 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/