Raw Cinnamon and Apple Crackers
Thought it’d be nice to post somthing healthy for a change!
1 cup Pumpkin seeds
1 cup Dates, into a date paste.
Pitted and soaked for 5 min.
1/4 Water for the date paste.
1.5 cup Apple juice
2 small pinches of Himalayan salt
1 teaspoon Cinnamon
1-2 tablespoons Mesquite
Pit and soak the Dates. Grind a flour of the Flax seeds and Pumpkin seeds in a coffee grinder or blender. Transfer to a large bowl. Using a veggie juicer, make the Apple juice by processing apples until you have 1.5 cups. Alternatively you can use commercial apple juice. Pour the juice in the bowl and stir.
Make a date paste by processing the Dates with 1/4 cups Water in a food processor. Add the date paste with the rest of the ingredients to the bowl and stir by hand until you have a dough. Spread the dough on top of a teflex sheet on top of a mesh dehydrator screen. Form a large square with a spatula evenly, about 0.2 inch (0.5 cm) thick.
Draw a grid with a knife and dry for 2-3 (105 F) before you peel off the teflex sheet. The easiest way to do that, is to flip the entire screen, and then pull the sheet carefully from one corner, so that the bottom side of the crackers facing up. Now you can continue to dehydrate them depending on how dry or leather like you want the crackers.
(They will still be leather like after 8 h in the dehydrator.) Don’t store the crackers in the fridge, as they soften and be floppy. Store them in an airtight container in room temperature.