You probably know by now that Matthew Kenney is one of my favorite chefs and authors. (I still can’t believe I met him!) Cumin-lover that I am, I was drawn to the cumin flatbread recipe in his book Everyday Raw, but there were some ingredients – yellow squash, shallot, et al. – that I didn’t have at that moment. I did have some freshly soaked walnuts, though, so I used his recipe as a jumping point to make these tasty crackers. (Dehydrator-less friends, fear not! I also give some guidelines for regular-oven-baking below.)
Per serving: 421 calories, 37g fat (4g sat), 18.9g carbs, 9g fiber, 9.5g protein
- 2 zucchini, peeled if desired, chopped
- 1½ cups walnuts, soaked 6-8 hours
- ¼ yellow onion, chopped
- ¼ cup olive oil
- 2 Tbsp agave
- 1 Tbsp nutritional yeast
- 1 Tbsp dried basil
- 4 tsp ground cumin
- 1½ tsp sea salt
- ¼ tsp black pepper
- 1-2 cloves garlic
- 1 cup ground flaxseed
- 2 tsp cumin seed (optional)
- Add’l sea salt, as desired
- Combine all ingredients except flax and cumin seed in the bowl of a food processor.
- Blend until smooth. I tasted it at this point (I can never resist), and call me crazy, but I think this would make a great dip if you kept it just like this!
- Transfer the mixture to a large bowl with the ground flaxseed.
- Mix thoroughly. Spread the mixture onto a Paraflexx-lined dehydrator tray (an offset spatula is helpful) to about 1/3-inch thickness. Sprinkle with the cumin seed (if you want) and extra sea salt (if desired).
- Dehydrate for 6-8 hours, until the top is dry. Flip onto a mesh-lined dehydrator tray, peel off the Paraflexx sheet, and dehydrate for 10-14 more hours, or until the sheet of cracker has shrunk and is dry and firm.
“BUT WAIT!” I hear you say, followed by “But I don’t have a dehydrator!” or “But I’m not a fan of raw stuff!” or “20 hours till I get my crackers? Are you crazy?!” Don’t worry, I feel you. You can still make these! Just spread the mixture extra-thinly (<¼ -inch) onto a large greased pan, and bake in a preheated 300-degree oven for perhaps 45-60 minutes. Maybe longer? For all I know it could be an hour and a half—I’m totally guessing here on the time, since I haven’t made them this way myself. Just keep an eye on them and watch for them to look somewhat like this.
Now, here is why the title of this post says “flatbread/crackers”—at this point, you have options. If you cut the still-somewhat-soft-and-pliable sheet into 6 large pieces, then you have flatbread! You can eat it plain, or slather it with any type of dip or spread, or use it like sandwich bread, or anything else you can dream up.
Or…you can slide the sheet onto a cutting board and slice it (a pizza cutter works great here) into small squares or rectangles. Place these back on the mesh-lined dehyrator tray, and dehydrate for an additional 4-6 hours, or maybe even more, depending on how crispy you want them. (Or, of course, bake the cracker squares again at 300 degrees for, oh, 15-20 minutes? Give or take; like I said I haven’t tried it this way. Just watch them closely to ensure they don’t overbake.) And then! You’re done at last, and your delayed gratification receives its payoff.
I really loved these crackers. I dehydrated mine just until they were stiff, but not quite crunchy. Yes, the fat and calorie counts are high, but just look at all the nutrition you’re giving your body! Packed with healthy, easy-to-digest raw nuts and veggies, they’re really hearty and filling, and I adore the fragrant spices that permeate each one. The zesty, herby flavor can’t be beat!
Question: How do you all feel about the fact that I include nutrition facts with every recipe? I’ve been wondering, especially considering all the high-fat, high-cal raw dishes I’ve been posting lately, if it’s a draw or a deterrant. Do you appreciate the nutritional info being available? Does it influence what or how much you eat? Does it encourage you to make, OR scare you away from making, a particular recipe? Do you wish it weren’t there, so ignorance could be bliss?! Or do you just take no notice of it in general? I’d value your feedback!
Oh, and lest you think I’d leave these crackers without a creamy companion, stay tuned for a delicious new raw dip recipe next week! Have a great weekend, everyone :]