Nori Crisp Crackers

Contributed by Brenda Cobb
www.livingfoodsinstitute.com

Ingredients

1 cup walnuts (soaked overnight in 3 cups water and drained)
½ cup sunflower seeds (soaked overnight in 3 cups water and drained)
½ cup almonds (soaked overnight in 3 cups water and drained)
3 cloves garlic
¼ Tbsp Celtic sea salt
¼ cup onion
1 Tbsp rosemary
½ cup red pepper
½ Tbsp jalapeño pepper (dried)
¾ tsp cumin
1 cup fresh tomatoes
2 pitted dates, soaked 4 hours
3 basil leaves or ½ tsp dried basil

Method

1. In the food processor mix together the garlic, salt, onion, rosemary, red pepper, jalapeño pepper, cumin, tomatoes, dates and basil.

2. Once this is blended add the nuts which have been soaked overnight. Blend together until creamy.

3. Spread the mixture over the nori sheets in a thin layer. Cut into 2 inch squares. Put in the dehydrator at 105° F overnight or until crispy.

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


This work is licensed under a Creative Commons License by Maine Coast Sea Vegetables, 2006.
You may reuse or share this work with attribution for non–commercial purposes.