These crispy Sesame Seaweed Crackers are fantastic with Vegan Cream Cheese Dip with Seaweed, or Vegan Blue Cheese Dip with Garlic! You’ll love the rich flavors of sesame and cracked black pepper. Seaweed has a delicious flavor and is loaded with healthy minerals from the sea, such as B-vitamin, folate, magnesium, iron, and calcium. We often don’t get enough seaweed in our diet, so I take every opportunity to add it. Since I don’t eat store-bought crackers with grain or extracted vegetable oil, I invented this recipe. You’ll need a food processor. Makes about 75 crackers.
Paleo Sesame Seaweed Crackers
Ingredients
- 1 1/2 cups shredded unsweetened coconut flakes (not coconut flour)
- 1 1/2 cups almond meal
- 3/4 cup arrowroot powder
- 1 3/4 teaspoons unprocessed salt
- 1 teaspoon baking soda
- 1 tablespoon nutritional yeast
- 2 eggs - organic pasture-raised if possible
- 3 tablespoons filtered water
- 2 tablespoons lemon juice
- 2 tablespoon dry Seaweed – Hijiki or wakame
- 1 cloves garlic, crushed
- 1/4 cup toasted sesame seeds (I used use Eden organic Gomasio)
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons sesame tahini
- 2 teaspoons coarsely ground black pepper
Instructions
- In a food processor, place the shredded coconut and almond meal. Spin it for a minute to a fine flour. Open the processor, stir the bottom, and grind again until very fine.
- Add arrowroot powder, salt, baking soda, and nutritional yeast. Process again. Add all remaining ingredients to the food processor: egg, water, lemon juice, seaweed, garlic, sesame seeds, sesame oil, tahini and black pepper. Process until it is a cohesive dough, and begins to roll around the side of the processor in a huge glob. If the dough is too wet, add a bit of almond meal. If it is too dry, add a few drops of lemon juice or water. Form the dough into a ball and flatten to 1/2-inch thick. Wrap it in plastic wrap, parchment paper or a plastic bag and refrigerate for 30 minutes on a board, so the board will chill as well.
- Preheat oven to 350°F. Get out two baking sheets.
- Put the chilled board on the counter. Take half the dough and roll it between 2 layers of parchment or wax paper to 1/8 inch thick, on your board. Peel off the top layer of paper and gently slide it onto a baking tray. With a rolling cutter, cut the dough into squares. If you want them to be pretty, you can press the tines of a fork into them to make parallel holes.
- Bake for 15 – 20 minutes. I set the timer for 15 minutes and after that check them every minute or two for the perfect color. If you want to give them a beautiful golden-brown color, turn the oven on broil for the last few minutes, but watch carefully as they burn quickly.
- Remove from oven and cool for a few minutes on the tray. Enjoy!
©Copyright Jane Barthelemy 2012
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