Spiced with horseradish, this cracker has a very unique special niche in the land of crackers. The almond base provides a perfect foundation for the arugula to shine. For those who enjoy a bit of spiciness in their crackers, these are just perfect. They go nicely with the arugula cheese that I created. Use your imagination and I’m sure you will come up with a whole plethora of different toppings for these. Imagine!

Arugula Crackers

Ingredients:
1 cup flaxseed meal
1 cup almonds
½ cup horseradish
¼ tsp. Himalayan sea salt
¼ cup nutritional yeast
½ tsp. garlic powder
½ tsp. onion powder
1 tbsp. lemon juice
3 tbsp. olive oil
1 cup extra finely chopped arugula
¾ cup filtered water

Directions:
Place the flax seeds into a coffee grinder and grind it into meal. Set aside. Place the almonds into a Cuisinart with an S blade and grind into flour. Slowly pour the water into the Cuisinart while it is still running on a low setting. Add olive oil, lemon juice, garlic powder, onion powder, nutritional yeast, salt, and horseradish ; mix until even. Turn off the Cuisinart, scrape down the sides and then turn it on again with a low setting. Slowly add the flax seed meal to the mixture and mix until even. Do not over mix. Remove from the Cuisinart and place the mixture into a large bowl. Slowly add the arugula to the bowl and hand mix until evenly distributed.

Remove the dough and roll it in plastic wrap. Place into the freezer for 30 minutes. Remove from the freezer and put a teflex sheet on a chopping block. Place the dough on the sheet and then put another teflex sheet over the top of the dough. Roll it with a rolling pin until the batter is ¼ “ thick. Remove the top teflex sheet and score the crackers. Place them onto a dehydrator tray. You may need more than 1 dehydrator tray. Place them in the dehydrator for 1 hour at 145 degrees. Remove them from the dehydrator and flip them over onto another tray. Put them back into the dehydrator at 115 degrees for 8 hours. Check to see how crispy you want them and dehydrate accordingly. Remove from the dehydrator and place them onto a chopping block. Cut through the crackers.

Store in an air tight container in the refrigerator for 5 to 7 days. Will last a month in the freezer.

Makes 50 2”x2” crackers