I created these crackers because I was trying to make use of leftover nut pulp and kale stems. We eat kale frequently and while I often thinly slice the stems and add them to various dishes, this week I found myself with an abundance of leftover stems. I also wanted to make use of leftover fresh basil we purchased at the market over the weekend.
I am dating myself perhaps when I suggest these crackers would work well as a choose your own adventure (anyone else remember the books back in the 80’s?) but I would suggest that this recipe works well with several different variations. The almond and basil I’ve included below is a lovely combo, but walnut and tarragon, pecan and chives and perhaps hazelnut and arugula would be lovely alternatives. If nuts are not a possibility, ground sunflower seeds would be an excellent substitute, paired with basil or leek.
Fresh Herb & Nut Pulp Crackers
1/4 cup ground chia, soaked in 1 cup water for 30 mins
1 cup almond pulp
1/2 cup kale stems
2 tbsp hemp seeds
1 cup basil
2 tbsp garlic scapes
2 tbsp nutritional yeast
1 tsp salt
1/2 – 1 cup water
Blend ingredients in a high-speed blender until smooth, adding additional water as needed. Spread on teflex sheets and dehydrate at 125 for 2.5 hours, then score with a knife. Place crackers back on the dehydrator sheets and dehydrate until crackers are solid enough to flip over, removing the teflex from the back. Return to the dehydrator until crisp. Depending on humidity levels this can take 5+ hours, although I often leave them in for a full day.
Preheat oven to 325F. Blend ingredients in a high-speed blender until smooth. Spread mixture on parchment-lined baking sheets, and score with a knife. Bake for 15 minutes, flip crackers over and continue to bake for an additional 15 minutes until firm and dry to the touch.
Crackers can be enjoyed immediately or stored in a sealed container at room temperature for up to a week.