Saturday, February 4, 2012

Dehydrated Pear & Almond Crackers.

The omni's in this house loved the smell and the taste of these little crackers. They are perfect with hommous or just on their own.
I often use my dehydrator and my slow cooker to cater for the excess fruit and veg I find. Last week, I found a huge bag of pears for $2 at my local markets. Right now, I have some of these little dudes stewing in the slow cooker and instead of making the usual dried fruit, I made something sexy and delicious- these darn crackers.
I've never been a massive fan of dehydrated crackers after a batch I made that were predominantly flax seed. That stuff makes my stomach do back flips.
These on the other hand are tasty and easily digestible. They're also a little sweet and somewhat cookie like.

Time: 10 minutes to prepare, 8 hours to dry.
Makes: One medium container full. I know that's not really a good example... Let's say the equivalent of four cups worth if they were stacked on top of each other.


Ingredients:

•6 Small to Medium Pears.
•One cup of almonds that have been soaked in water overnight and drained.
•Half a cup of dates, which have also been soaked in water and drained.
•Half a cup of buckwheat.
•One tablespoon of cinnamon.
•One tablespoon of sweetener, like agave, rice syrup, maple syrup, etc.
One small pinch of salt.

Method:

Place all of the ingredients in a blender and blend until smooth.

I actually placed the almonds and dates in a blender with two cups of water and blended for about 4 minutes and drained through a sieve/ cheesecloth/ brand new dishwashing cloth. This liquid is almond milk. Store it in the fridge.
Use the leftover almond meal for the crackers and placed them in the blender with the other ingredients.

Once smooth, take the ingredients and spoon into your dehydrator.
My dehydrator doesn't have sheets, so I place baking paper down on the trays.
Spread the mixture out. You want a thin layer- not too thick. About half a centimetre. You could make one giant cracker that needs breaking up as I've done, or many small round ones depending on how you lay the mixture down.

Put the dehydrator on and let it do it's thing for about 8 hours or until dry.
Once dry, break into cracker size pieces and store in an air tight container.
Should keep for about a week.

4 comments:

  1. This is such a healthful recipe. Love that you are as fond of REAL ingredients as I am. :)
    One question, what temperature did you set your dehydrator to? Mine goes from 35 through to 70 degrees C.
    The more I think about this recipe, the more I want to make it. And with the children returning to school on Tuesday, I'll have some time back. Hooray!
    Thanks Sally

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  2. Aw! Love that you are so supportive! My dehydrator doesn't have a temperature setting. It's just on and off. I think it may be on the higher side though, so maybe try 70C.
    I hate seeing vegan recipes that are full of fat and sugar and processed foods. These are great sometimes, but they seem to me to be defeating the purpose.
    Take care x

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  3. I'm amended my print of this recipe to reflect the temperature setting. Cheers!

    I agree wholeheartedly about the processed and refined foods. I get such a kick out of presenting food to people, firstly who expect it to taste bland, but then having them wowed, not only by the taste (and that it's vegan) but also the fact it is healthful. To me, that's like, vegan = win, tasty = win and healthful = win!
    Seriously my children don't know how good they have it... and I wouldn't want it any other way. :) So yes Sally, I'm a BIG supporter of yours.
    Thank you, always. N xx

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    Replies
    1. Nina, did you ever try these? I've just read a review saying that the person was unable to get them to dry...Mine were super crispy, but the pears were quite small. Perhaps amending them to four pears might work better?

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