Cashew Pulp Crackers (Gluten-Free, Dairy-Free)
Ingredients
- 1 cup cashew pulp
- 2 tablespoons coconut oil
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon tamari soy sauce gluten-free if need be
- 2 tablespoons ground flaxseeds
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
Instructions
- Blend all ingredients thoroughly with a wooden spoon in a mixing bowl.
- Transfer dough to a parchment-lined baking sheet, and spread out as evenly as possible, to about 1/4-1/8" thickness. Place dough in freezer or refrigerator while you preheat the oven to 300°F (or 250°F if you want to try slowly dehydrating/baking them).
- When oven is ready, remove dough from freezer and slide parchment paper onto the counter. Place another piece of parchment paper over the dough, and smooth out with a rolling pin to an even 1/8" thickness.
- Remove the top layer of parchment. Score cracker shapes with a pizza cutter or sharp knife, then slide the dough on the parchment back onto the baking sheet.
- Bake for 20 minutes, then check to see how they're doing; if they are turning brown at the edges, but aren't crisping up in the middle, turn the oven temperature down to 250°F and check occasionally to see when they have baked long enough to dry out and become crispy. However, if they look fine after 20 minutes at 300°F, then you could keep going at that temperature for another 10 minutes and check them again. Since there’s a lot of moisture in cashew pulp, it can take a while to bake it all out and get them crispy, without burning the crackers. Overall time should be about an hour, but it could take more or less time, depending on how much water is left in your cashew pulp, and variations in oven temperatures.
- When the crackers seem baked enough, slide them off of the parchment onto a cooling rack and place rack back into the turned-off oven to make sure the bottoms are also crisp.