Crunching on cruciferous crackers can created cleansing greatness! How is that for some alliteration? The beauty of dehydrator is that you can crisp up food or make it crunchy without veering from the raw vegan diet. The only downside to the dehydrator is that it can take a while. In the case of these cruciferous crackers, it takes about 12-14 hours. Ideally, you place them in the dehydrator overnight so that they can crisp up by the time you wake up in the morning.
These crackers are named after a nutrient powerhouse: broccoli. This cruciferous vegetable contains powerful antioxidants, one of particular note is sulforaphane. This enzyme is a potent antioxidant that works to fight off certain cancers and protect the brain. You want to know a secret? If you cook broccoli, you essentially destroy the sulforphane enzyme, so eat broccoli raw if you want it to be active in your system. Lastly, if you prefer romanesco and already have some in your kitchen, you can use that instead of broccoli.
- Prep Time:15m
- Cook Time:12h
- Total Time:12h 15m
- 8 c broccoli florets
- 1/2 sweet onion, finely chopped
- 1/4 red bell pepper, finely chopped
- 1/4 c chia seeds
- 1/2 c raw hazelnuts, chopped
- 1 tbsp. ground coriander
- 3 tbsp. coconut aminos
- 1 tsp. Himalayan pink salt
- 1/2 tsp. black pepper
- Add the broccoli to the food processor and blend until it is finely chopped. You probably need to do this in two batches.
- Empty the broccoli into a large bowl and mix in the remaining ingredients.
- Spread the mixture into a 1/4-inch thick layer on two dehydrator sheets. Score rectangular crackers with a knife so you can easily separate after dehydrating.
- Dehydrate at 115 degrees F for about 12-14 hours, or until crispy.
- Remove from the dehydrator, separate the crackers, and store them in an airtight container. Consume within one week.