Raw, spicy kaffir lime and pepita no bake crackers




These living treats are the bomb if you’re trying to avoid flour, gluten and other processed nasties this summer. Quick and easy to prepare as long as you have a dehydrator and a few days patience. I guarantee they’re worth the wait. 

2 cups activated pepitas
2 tablespoons chia seeds
1 cup minced raw kale
4 – 6 kaffir lime leaves (if using fresh use 4, if frozen use 6)
½ cup dehydrated tomatoes, semi dried
2 small birdeye chillis
1 thumb-size knob fresh young ginger, peeled
½ cup coriander
½ cup fresh basil
2 tablespoons tamari
2 tablespoons Brookfarm lime and chilli infused macadamia oil
Pinch or 2 of cayenne pepper, more if you like it hot
Mineral salt to taste
Water to bind – as required

  1. Place pepitas and chia seeds into a blender. Blitz a few seconds until just breaking up
  2. Add kale, lime leaves, dried tomatoes, chilli, ginger, and herbs and blitz until a rough pesto is formed
  3. Transfer to a large mixing bowl. Add tamari,  macadamia oil and season with cayenne and salt to your liking.
  4. Add water if you feel this mix is too dry. It should resemble a semi-smooth pesto by now
  5. Spread onto a *Teflex sheet on a dehydrator tray and level out with a spatula
  6. Score with a knife into squares or triangles
  7. Dehydrate at 45 C for at least 12 hours, then remove from Teflex sheet
  8. Flip upside down and transfer to a mesh dehydrator tray and dehydrate a further 12-24 hours
    *depending on how thick your mix is and crisp you would like your crackers
  9.  Store in an airtight container for up to 10 days

Note: I use an Excalibur dehydrator so my trays are square. This this recipe also suits round dehydrator trays. These crackers are meant to be thinner than most and more elegant. A *Teflex sheet is a reusable Paraflexx non-stick sheet.

Serving suggestion:
Accompany your crackers with fermented beetroot slaw, activated nuts and seeds, a good dollop of macadamia pesto and some house dried tomatoes.




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