Dehydrated Recipes

Macadamia-Sage Crackers | Commercial Dehydrators

Macadamia nuts, like other nuts, can be ground to be incorporated into a cracker or cookie. They are a little more expensive than other nuts but you will appreciate the naturally sweet, buttery flavor they lend to any recipe.

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Serves
Prep time icon
Prep time
10m
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 2 cups macadamia nuts
  • 2 cups chia or flax seeds
  • 1 1/2 Tbsp. fresh sage, crushed
  • Sea salt and white pepper to taste
  • 3 cups water
  • 1/2cup olive oil
Ingredients
macros
  • 2 cups macadamia nuts
  • 2 cups chia or flax seeds
  • 1 1/2 Tbsp. fresh sage, crushed
  • Sea salt and white pepper to taste
  • 3 cups water
  • 1/2cup olive oil
Instructions
  1. Place macadamia nuts and flax seeds into a food processor and  grind  into  a  flour.  Add  sage,  salt  and  pepper.  Process until you have a fine texture.
  2. In  a  large  bowl,  add  water  to  nut  and  seed  mix  and  stir until  thick.  Dont  pour  all  the  water  at  once.  Add  small amounts until a soft dough forms.
  3. Spread  onto  dehydrator  sheets.  Drizzle  with  olive  oil  and sprinkle additional sea salt.
  4. Dehydrate at 110°F (43°C) for 4 hours. Score the crackers, flip them over and dehydrate another 8 hours.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
10m
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 2 cups macadamia nuts
  • 2 cups chia or flax seeds
  • 1 1/2 Tbsp. fresh sage, crushed
  • Sea salt and white pepper to taste
  • 3 cups water
  • 1/2cup olive oil
Ingredients
macros
  • 2 cups macadamia nuts
  • 2 cups chia or flax seeds
  • 1 1/2 Tbsp. fresh sage, crushed
  • Sea salt and white pepper to taste
  • 3 cups water
  • 1/2cup olive oil
Instructions
  1. Place macadamia nuts and flax seeds into a food processor and  grind  into  a  flour.  Add  sage,  salt  and  pepper.  Process until you have a fine texture.
  2. In  a  large  bowl,  add  water  to  nut  and  seed  mix  and  stir until  thick.  Dont  pour  all  the  water  at  once.  Add  small amounts until a soft dough forms.
  3. Spread  onto  dehydrator  sheets.  Drizzle  with  olive  oil  and sprinkle additional sea salt.
  4. Dehydrate at 110°F (43°C) for 4 hours. Score the crackers, flip them over and dehydrate another 8 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/