« Raw vs Dunkin | Main | Won't You Be Mine? »

Late Night Snack Crackers

Latenightsnackcrackers

I don’t know if I was inspired by a late night snack attack, my prior love of vending machine cuisine (if you can call it that; it’s no surprise after my pop-tarts post) or the byproduct of all this juicing going on around me (juice feasters, save your pulp … you, too, Philip), but here is my “cheesy” contribution to the WLIR community this week.

Actually, my infomercial addiction played a leading role in the development of this post.

When we first started dating, Matthew and I used to stay up into the wee hours of the a.m. watching these hypnotic (you know what I’m talking about; you’ve been glued to the television, thinking, “Hey, I could use one of those.”) displays, basically as an excuse to spend more time together (although I think we got a little caught up in them, too).

Our favorite infotainment at the time was watching the Juiceman. Believe me, you’d know him if you saw him. We must have seen him a dozen times, cracking up laughing with each and every viewing (Jim Carey even played his own version of this character on an episode of “In Living Color”).

I think I nearly peed my pants with a case of the giggles the first time I saw one of his juicers (this one being The Juiceman Jr.) in an actual store (no, I’ve never actually picked up a phone to order one of those “As Seen on T.V.” items, but I do own my fair share of them. For example, The Magic Bullet blender is a traveling raw foodie’s best friend). I thought about it for like two seconds (I was already brainwashed by all those hours of zoning in on its ad) before deciding to take it home with me.

Matthew and I just had to see if we could really juice a whole cantaloupe, rind and all. To our delight, it delivered. We spent the rest of the evening finding other whole fruits and veggies to pulverize through our new toy.

After that, the juicer was left to collect dust, until I discovered raw foods. I started pulling it out again to make juice to drink and use in recipes. But, as I got more creative with my raw fare, I began to use it more for the pulp than the juice.

For example, I made these cracker sandwiches, similar to the prepackaged Lance varieties in vending machines or sold at convenience stores (they were a typical late night snack for me). One resembles the peanut butter-filled, orange-colored cheese crackers, while the other is a throwback to the more sophisticated (in comparison to the PB ones) seasoned crackers with an herb cheese (I think they contained chives) in the middle. Happy snacking : )

Fillingcheesypbcrackers

“Cheesy” crackers with peanut butter

For the cracker

  • 1 cup carrot pulp
  • 2 Tbsp. flaxseed, finely ground
  • 1 Tbsp. nutritional yeast
  • sea salt (be generous)

For the "peanut butter"

  • 2 Tbsp. almond butter
  • 1 Tbsp. tahini
  • 1 tsp. raw honey or agave nectar
  • ½ tsp. lucuma
  • ½ tsp. mesquite
  • dash of sea salt

Directions

Combine all the cracker ingredients in a bowl, and using your finest kitchen tools (your hands), knead them into a ball of dough. Then, flatten the dough, shaping it into a rectangle. Cut the rectangle into 12 squares of roughly the same size.

With a cake tester or toothpick, poke little holes in the squares like in the real deal, and sprinkle them with a tad bit more sea salt (you can sometimes see the salt granules on the original). “Bake” them in your dehydrator until crisp.

In the meantime, mix all the “peanut” butter ingredients in a bowl. When the crackers are ready, spread the mixture on six of the crackers and top them with the other six.

Cuttingseasonedcrackers

Seasoned crackers with herb cheese

For the cracker

  • 1 cup parsnip pulp
  • 2 Tbsp. flaxseed, finely ground
  • 1 Tbsp. almond meal
  • a few dashes of your favorite all-purpose seasoning (I used Trader Joe’s 21 Seasoning Salute)
  • sea salt (again, don’t hold back if you want it to taste anything like the original)

For the "cheese"

  • ½ cup cashews, soaked overnight
  • 1 Tbsp. lemon juice
  • ¼ cup filtered water
  • 1 clove garlic
  • chopped chives, to taste
  • chopped dill, to taste
  • dash of sea salt

Directions

Combine all the cracker ingredients in a bowl, and knead them into a ball of dough. Then, flatten the dough, shaping it into a rectangle. Cut the rectangle into 12 squares of roughly the same size. (Where have I heard these directions before?)

With a cake tester or toothpick, poke little holes in the squares like in the original, and sprinkle them with more sea. “Bake” them in your dehydrator until crisp.

In the meantime, blend the soaked cashews, lemon juice, water, garlic and sea salt in a high-powered blender until smooth. Then, pulse in the chives and dill. Allow to set before filling the crackers.

Once the crackers are finished “baking,” place a dollop of the mixture on six of the crackers (you will have a lot left over for dipping, spreading or dehydrating into “cheese” slices). Then, carefully place the other six on top.

Dehydrate the cracker sandwiches for about an hour to firm up the center and to increase their portability (They don’t call these crackers “On the Go” for nothing). Now, you can take them with you or enjoy them right away.

Comments