Coconut savoury crackers (raw, vegan, gluten-free)

coconut savoury crackers (raw, vegan, gluten-free)
coconut savoury crackers (raw, vegan, gluten-free)

These are so good, so crispy, and so easy on the digestion. I have to admit, nut and seed crackers (don’t tell me that coconut is a nut, I know) have had little appeal for me lately. But these will make your tastebuds explode!

I make them from frozen grated young coconut meat that I buy in Asian stores. The first time I tried to make the crackers I didn’t believe that it was young coconut meat, because even my Vitamix wasn’t able to blend it finely.  And then it occured to me that the label must be wrong. How could you grate young coconut flesh? I don’t think it’s possible. So it must be  old brown hairy coconut flesh. But I don’t mind because the crackers are so delicious and addictive that you will want to eat them all at once and make them again and again. As I wrote, they are easily digested, when compared to nut crackers, I don’t even realise that I’ve eaten so many of them…

The recipe quantities, as usual, will be just rough as those of you who already know me, know that I am not able to make the same recipe every time, so I don’t measure the quantities, I do it intuitively.

coconut savoury crackers (raw, vegan, gluten-free)
coconut savoury crackers (raw, vegan, gluten-free)

Ingredients:

1 package of grated “young” coconut flesh (mine has 454 g – finally an exact measure, haha)

1 big ripe juicy tomato

Sauerkraut (2 handfuls maybe – but feel free to experiment, I love them as sour and savoury as possible)

sundried tomatoes (hmmmm about 6 halves)

spices – whatever you prefer (I don’t usually use any as the combination of the Sauerkraut and sundried tomatoes makes it just perfect)

coconut savoury crackers (raw, vegan, gluten-free)
coconut savoury crackers (raw, vegan, gluten-free)

Blend all the ingredients. You will probably need a strong blender. If you see that the blender doesn’t blend it well, add a small tomato. Then place some of the mixture on a parchment paper or a dehydrator sheet, cover it with another dehydrator sheet, roll out  the dough (mine is around 0,5 cm thick) and form it into whatever shapes you like,  and then top it with onions, herbs or sesame seeds.
The dehydration time will depend on how thick you make them, whether you want them super crispy or rather soft, the humidity in your house will play role as well…. I love them super crispy so I dehydrate them maybe for 15 hours.

Voilà!

I know that many of you have wanted this recipe for such a long time, I apologize for not writing it down earlier. I hope that you will love it as much as I do. If you make it, let me know how you liked it on my Instagram account, Facebook or here in comments.

[Total: 2    Average: 2.5/5]

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