Celery Olive Crackers
Dehydrated crackers are an important part of a raw vegan diet. But even if you’re not eating raw, you’ll find these celery crackers burst with flavor. I recommend you use a dehydrator for this recipe, but if you don’t have one, you can bake the crackers in an 200˚ oven for 25–30 minutes, flipping once during the baking time. I score the crackers before dehydrating and my favorite tool for this is a 5-wheel Ateco pastry cutter. It’s a perfect tool to evenly cut brownies, cookies, or pasta. A long flat knife will work as well.
Place celery and olives in the food processor and pulse until they are finely minced. Add almond meal, ground flax, walnut oil, and celery salt, and pulse until combined. The mixture will come together in a ball and the dough will be sticky. Divide the dough into 3 evenly-sized balls and place each one onto a non-stick dehydrator sheet.
Working with one dough ball at a time, cover with plastic wrap and roll out the dough thinly, to about ¹/8” thick. Score into to 1″ x 4″ rectangles. Dehydrate at 125° for about 8–12 hours, flipping and removing the non-stick dehydrator sheet after about 1 hour. Store in a covered container in the refrigerator. These crackers are best within 3 months.
makes about 90 crackers
- 6 celery stalks, chopped
- 1 cup green olives, pitted
- 3 cups ground almond meal
- ½ cup ground golden flax seeds
- 2 tbsp walnut oil
- 1 tsp celery salt