These Basil and Black Pepper Crackers are so very tasty and make a lovely edition for a Cheese Platter. I always feel great after eating these. They are also very versatile. These Basil and Black Pepper Crackers keep for weeks in an Airtight container. Makes 2 Trays
Each Tray has 32 crackers (thin rectangle crackers)
Score Each Tray 8lines x 4lines.
5 Tomatoes, quartered. In first and break down to a chunk [10 seconds on Speed 2]
- 2 Red Capsicum, quartered, no seeds
- 1 Leek, cleaned white part only cut into big chunks
- 1 Celery stalk, cut chunky
- ½ Zucchini, peeled, big dice
[20 Seconds on Speed 3-4]
Pour Mixture into a Large Silver Bowl
- 1.5t pink salt
- 1T cracked black pepper
- ½ C Wide Shred Basil Leaf
Stir Thru until Combined
- 1.5C Chia Seed
Spread Mixture thinly onto a Dehydrator Sheet. I have found that 2.5C of mixture fills 1 Tray.
I score my crackers for the shape and size i want. I Score 8 x 4.
Dehydrate on 38˚ for 24 hours, flip over and dry further 4 hours.
Great Cracker Secrets!
I like this mix a little chunky so I don’t blend on high speeds otherwise you will end up with a very smooth cracker. Low Speeds achieve more of a ‘food processor’ chunky texture.. whereas High Speeds achieve a very smooth texture.
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