These crackers are not only a treat for the taste buds, but also pack a nutritional punch. The use of ground cashews and sprouted buckwheat as a base provides a rich texture and nutty flavour, while the sesame oil adds a touch of indulgence.
Ingredients:
- 1 cup cashews (ground)
- ½ cup buckwheat (sprouted*)
- ½ cup kimchi brine or water
- 3 tbsp sesame oil (cold-pressed)
- ¼ cup flax meal
- 5 oz kimchi
- 3.5 oz kale
- 2 tbsp nutritional yeast (optional)
- 2 tablespoons miso
- Salt (to taste)
Method of cooking:
In a food processor, combine the ground cashews, sprouted buckwheat, kimchi brine or water, sesame oil, flaxseed, kimchi, kale, nutritional yeast (if using), miso and salt.
Blend all the ingredients to a smooth paste.
Spread the mixture thinly on a non-stick tray.
Dry at 115°F (46°C) for 2 hours, then remove from the sheet and score into individual crackers.
Place the scored crackers on a mesh tray and return to the dehydrator. Continue to dehydrate until crispy, which should take overnight or about 12 hours.
