I went to visit my sister in Virginia this past week, and she had a huge gallon jar of these crackers to eat with hummus, guacomole, and cashew, almond and peanut butter. Seriously, these crackers should be in a raw food restaurant. I’m going to make them and leave these out for my airbnb and other guests!
4 c. sprouted oats
8 soaked and pitted dates
Soaking water from dates
1 c. veggie broth
Water as needed to blend
1/2 cup roasted tahini
1 T. vanilla extract
1/8 c. low sodium soy sauce
Directions: The amount of liquid needed will depend on how much sprouted oats you are using and how sprouted they are. You need enough fluid for the sprouts to mix with the other ingredients without breaking your blender.
Sprout 4 cups of dry sproutable oats in enough water to cover and 1/2 times again.
Soak 7-8 dates overnight or until soft and remove pits. Save soaking water.
Place sprouted oats in blender with soaking water and veggie broth, and the soaked, pitted dates. Add water as needed to blend into thick batter.
At this point, if your blender is complaining, pour it all into a large mixing bowl and add the lemon, soy, tahini and vanilla.
Spread on dehydrator sheets and cut into squares. Dehydrate until dry. Flipping them over once they are semi-dry will speed the process. The higher the temperature the faster they cook.
Word of the Day- hermana – sister
Tip of the Day – Keeping the temperature at 105 degrees F., or below, ensures the enzymes needed for digestion are still intact. But sometimes, you just want a quick, healthy snack. So better to cook something fast if you’re tempted to eat something worse, I say!
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