Nori Crisp Crackers – Italian

Contributed by Brenda Cobb


1 cup Walnuts (soaked overnight in 3 cups water and drain)
½ cup Sunflower Seeds (soaked overnight in 3 cups water and drain)
½ cup Almonds (soaked overnight in 3 cups water and drain)
3 Cloves Garlic
¼ Tbs. Celtic Sea Salt
¼ cup Onion
1 Tbs. Rosemary
½ cup Red Pepper
½ Tbs. Jalapeno Pepper (dried)
¾ tsp. Cumin
1 cup Fresh Tomatoes
2 Pitted Dates Soaked 4 hours
3 Basil leaves or ½ tsp. Dried Basil


1. In the food processor mix together the garlic, salt, onion, rosemary, red pepper, jalapeno pepper, cumin, tomatoes, dates and basil.
2. Once this is blended add the nuts which have been soaked overnight. Blend together until creamy.
3. Spread the mixture over the nori sheets in a thin layer. Cut into 2 inch squares. Put in the dehydrator at 105 degrees overnight or until crispy.

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