Spicy No Grain Taco Triangle Crisp RecipeFebruary 06, 2014
If you attended my Gardening Against Diabetes talk at the 2014 Northwest Flower & Garden Show, you already know a little bit about this garden-to-table no-grain snack recipe. If not, here’s what got me going on this tasty treat…
First, I wanted to use up leftover pulp from making almond milk using Elana Amsterdam’s simple recipe. Waste drives me nuts! Second, we are fiends for Mexican food in all forms. And, third, the idea of having fresh crackers or chips had us salivating. On our new diet, a good chip — actually, any chip – is hard to come by. “Gluten-free” is marketed everywhere, but grain, filler, and legume-free isn’t. Most packaged snacks contain some ingredient we’re working to eliminate — from plastic packaging to sugar to you name it. Elana Amsterdam’s basic Almond Pulp Cracker recipe sounded interesting and was inspiring, but I wanted to spice things up a bit more, taking the recycled pulp cracker idea to new levels.
See if you don’t agree that these are tasty, filling, easy-t0-make & are made with only the good stuff!
Spicy No Grain Taco Triangle Crisps
2 cups almond pulp (see almond milk link above for creating pulp)
4 T golden flax seed meal
1t sea salt, fine
1/2-1 t cayenne (to taste…some dried cayenne is hotter than others, so add as much spice as you like)
2-3 t chili powder (to taste…ditto what I said about cayenne)
1.5 t granulated garlic (if you grow your own garlic, try dehydrating some to grind up for this recipe!)
1 T garden-fresh oregano, finely chopped (or 1/2t dried oregano)
2.5 T olive oil
1/2 teaspoon coarse sea salt (Optional)
Stir together all of the ingredients except coarse sea salt. Taste. Adjust seasonings as needed. Set aside.
Cut 2 pieces of parchment paper to size of your dehydrator tray. Place one piece of cut parchment on large cutting board. Pack together your dough mixture and place on top of parchment. Cover with second piece of parchment. Roll to about a thickness between 1/8″-1/4″. If dough squeezes out the sides, just scrape and add to other areas and re-roll.
Once your dough is rolled out, remove the top layer of parchment and set aside. Using a large, sharp knife, cut your rolled dough into desired shapes. If you want triangles, cut into squares and then cut each square into triangles.
Optional: Sprinkle a few grains of coarse salt on each crisp.
Slip the sheet of parchment with rolled and cut dough onto a dehydrator tray. Insert sheet into dehydrator.
If your dehydrator has a “raw food” setting like mine, use that and let them dehydrate for around 24 hours. (You can start sneaking them in about 4-6 hours, but they won’t store well until you fully dry them.)
If your dehydrator doesn’t have a raw setting, they’ll still dry nicely, but you’ll need to check them periodically. I’ve dried mine at 135F, and I still left them in to dry for almost 24 hours.
If you’re without a dehydrator, set your oven on its lowest setting (probably 135F-
150 170F). Slip your rolled and cut dough on parchment onto a baking sheet and insert it into the oven to dry for around 24 hours. (Yeah — that’s a long time to commit your oven to work for one tray of crisps.)
Your crisps should be completely dry and snappy when finished. Like I said before, they do get mostly dry within a few hours, so if you’re serving them right up, go for it. But, to store them, you want them really dry. To be sure they keep well, I use my vacuum sealer containers. I can fill them and use the sealer to pull all the air out of the container, which helps them stay fresh for quite a while. (I have kept them in a closed container that doesn’t have a vacuum seal, and they do keep fine for a few days.)
Now…go plant an almond tree to grow your own ingredients. I just ordered an almond tree and can’t wait to see how it performs and yields in the years ahead!
Check in on Sunday for our new favorite no-grain blueberry muffin recipe!