Raw Cheez-its on the Dehydrator [split from Cookware]
- lynnlato Feb 10, 2011 04:20 AM
(Note: This thread was split from the Cookware board at: http://chowhound.chow.com/topics/7624... -- The Chowhound Team)
I'm curious about your "raw cheez-its", could you tell me more about them? I certainly will report back. :)
Hmm. I can't find the one I initially followed. Basically:
2 cups cashews, soaked 4 hrs/or overnight**
1 red bell pepper, chopped (yellow or orange ok)
1/2 cup nutritional yeast
1/2 tsp black or white pepper
1/4 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
cayenne to taste
salt (flaky sea salt is fun)
Toss all except salt into food processor, process into thin spreadable paste (add water while whirling if needed).
Spread onto Teflex/leather sheets in a reasonably uniform thin layer. I just patch it out into large thin irregular smears that will dry into thin brittle irregular crackers. Some folks like to make regular sheets and score them into squares while drying.
Sprinkle/crush scant salt over the crackers before placing into dehydrator. Dehydrate until crisp, with no damp areas (flip over if needed to check for darker, damp spots; dehydrate upside down until gone) for approx 6-10 hours (or longer or shorter depending on thickness, wetness of mixture, amount in dehydrator, power of dehydrator).
Store in well-sealed plastic container (mine are too brittle for baggies). If they get a bit un-crisp, place back in dehydrator for a couple of hours.
**Cashews: raw recipes use raw cashews, soaked overnight. I use what's at hand, generally roasted cashews (recipe is then no longer raw); I soak them to remove salt/oil and moisten them.