Before Cade started eating solids, I was determined that I was going to hold off on giving him any sweets until he developed a taste for vegetables. Like many new moms out there, I had devised an idealistic plan before having any real-life experience to back it up. Well, it didn’t quite work out the way I had imagined. Until he became acquainted with the foods that we were eating, grapes and coconut macaroons ended up being our go-to. Not that these are unhealthy, but most of what I was giving him tended to be on the sweeter side.
These days it seems like he is always reaching his little hand up for a snack. Lately, I’ve been opting for foods that are more savory, and filling for his growing tummy. Nut and seed based crackers usually end up being the best option, and especially with homemade ones, I know that everything going into them is super nutritious. It’s enjoyable to see how excited he gets as he reaches into the jar to pick out his own crackers. I, on the other hand, love that his body is just waiting to soak up all the vitamins and minerals that are packed into those little squares.
You can find other recipes online that are similar to this one, some with more ingredients, some with less. I was going for a very simple cracker, so the fewer ingredients the better. Because they are made up of just macadamia nuts with a few additions, the flavor is rich and almost buttery tasting, reminiscent of club crackers.
Admittedly, as much as I try, I cannot pose my toddler as the only excuse for having a jar full of these at all times. Even for myself it is often easier to open the fridge and grab a sweet treat, so they are a nice alternative to curb those midday hunger pangs. The simplicity and versatility of these crackers not only make them the ideal snack, but I’m guessing they would serve as a great base for a light appetizer as well.
Raw Flaky Salt Crackers
Yield 1 tray
- 3 c (390 g) raw macadamias, soaked
- 1/4 c (45 g) chia seeds
- 1 c (230 g) water
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp honey or maple syrup
- 1/2 tsp fine sea salt
- 1/8 tsp celery salt
- coarse sea salt for sprinkling
- In small bowl, stir chia seeds into water and set aside for at least 15-20 minutes to allow it to gel.
- Add macadamias to food processor, along with apple cider vinegar, maple syrup, salt, and celery salt. Process until a coarse crumb is reached.
- Once chia mixture has thickened completely, add it to the macadamia mixture and process just until combined.
- On a teflex lined dehydrator tray, spread mixture as evenly as possible, almost reaching edges of tray. Use metal ruler or pizza cutter to score it into desired shapes. Sprinkle lightly with coarse salt.
- Dehydrate on 145 for 1 hour, then lower to 110 and continue to dehydrate for a total of 24 hours.