Porcini Cracker with Chives
The wonderful thing about dehydrating food is that there is very little method involved (blend, spread, dehydrate), the food retains it nutrients due to the low temperature and the flavors of whatever you are cooking intensify
This is my second attempt in the dehydrator, adapting a recipe from Matthew Kenney’s Plant Food, to create an umami savory sweet cracker. I offered these crackers to my tasters, without telling them about the method, and they loved them. It is hard to believed that there is no grain or flour in them, just almond and flax seeds and a little seasoning. If you don’t have a dehydrator, an oven, whilst you are in the house on a cold afternoon does the trick just as well
I liked these crackers with a little tofu cream cheese and fresh chives (see previous recipes) but Mr B is quite fond of them on their own, as a portable snack
Ingredients
Porcini crackers
- 1 cup almonds, soaked overnight
- ½ cup water
- 5 tbsp. tamari or coconut aminos
- 1 tbsp. porcini powder
- 1 tbsp. agave
- ¼ cup flax seeds
Toppings
- Tofu cream cheese
- 1 bunch chives, chopped to ½ cm pieces
Method
- Mix the porcini ingredients together in a blender. Spread 1.4 inch thick on parchment paper and dehydrate for 4 hours at 115f. Punch out shapes with a cookie cutter. Return to dehydrator on screens until dry and crisp, approximately 12 hours. If you don’t have a dehydrator, use the oven on the warm setting.
- Pipe or spread on the tofu cream cheese
- Top with chives
