Herby sprouted mung and hemp crackers-raw and vegan
I now love making up new concoctions of healthy nuts, seeds, veg etc. to dehydrate into savoury crackers; it's so quick and easy, and you can really be creative with ingredients...perfect for eating with fresh sprouts, salad, tahini, yeast extract, miso, peanut butter, hummus, bean pate... or just on their own instead of crisps, tortilla chips or salted nuts as they are way healthier. Getting a dehydrator has revolutionised my lunchtimes! I have found that adding whole sesame seeds and not making them too thick ensures a satisfyingly crunchy result.
Having explored chilli crackers, I decided to turn to herbs for flavour, so these are markedly basil-ish- selected for its strong and distinctive taste, but you could substitute your own favourite herb or combo. Anyway, here's what I came up with. (The quantities given here made about 16 cookie-sized crackers.)
2 handfuls of mung sprouts
1/2 cup hemp protein powder
1 cup ground almonds
1/2 cup unhulled whole sesame seeds
Plenty of black pepper and dried basil (taste to make sure it's to your liking)
Tamari/soy sauce/liquid aminos, seasalt, hing and paprika to taste
- First, blend the mung sprouts with a little water and soy sauce until they resemble a thin paste (like single cream or thick gravy). If your blender can cope then add less water so long as the cracker mixture holds together okay.
- Mix all the ingredients together in a bowl: the finished mixture should be thick and spreadable, somewhere between a batter and a dough.
- Spread evenly on a Paraflexx sheet laid on a dehydrator tray and score into 16 crackers. It's worth taking a bit of time over this to get the edges reasonably straight and an even thickness of about 3mm.
- Dehydrate for about 10 hours at 135F/ 57C, inverting them onto another mesh tray and separating them after the first couple of hours. Simple!