{Makes 16 crackers: 1 dehydrated tray}
Kieba is one of the wonders of the Hawaiian islands; these savory-sweet crackers are another contribution from her. She is the founder of the raw-food-based Body Temple Boot Camp in Hawaii. If you want to get into shape quickly and with better health, look her up!
Serve with Kieba's Mexican Layered Salad or pop a few of these crackers into a bag to carry around as a snack on the go.
Ingredients:
3 cups fresh or thawed frozen corn kernels
2 tablespoons water
1 tablespoon raw cacao powder
2 teaspoons raw honey
1 teaspoon sea salt
1 tablespoon ground cumin
½ teaspoon cayenne powder
1 small carrot, shredded (optional)
½ cup shredded raw cheddar cheese (optional)
In a high-speed blender or food processor, combine all the ingredients and blend until smooth.
Press the mixture onto a ParaFlexx-lined dehydrator tray so it's about ? inch thick. Place in the dehydrator, set it to 115 F, and dehydrate for 6 to 7 hours, until dry on top.
Place an empty mesh screen-lined dehydrator tray over the crackers, and then turn the whole thing upside down and remove the ParaFlexx sheet. Dehydrate for another 4 to 6 hours, until crisp. Break the sheets with your hands into crackers approximately 3-inch square or the shape or the shape of your choice. Store in an airtight container for up to 2 weeks.
