I have been in denial for weeks, but the other day I went for a run and all these leaves were lying around: fall is here! I loved summer, and the vibrant colors of the peaches, nectarines, and plums. Nevertheless, all summer fun has to come to an end. And with colder temperatures, and less hours of sunlight, I start to crave more fatty foods. I want chocolate to keep me warm, and fried foods to lift my mood. Neither of those work of course.
To curb those cravings, I start to eat more healthy fats from nuts and seeds. I will still eat salads all winter long, but sometimes they alone are too cooling and can actually make me weaker and sicker. Adding nuts and seeds makes me feel warm and full, while still getting the benefits of raw foods.
These raw thyme crisps are my go to as a side for salads, soups, and stews. They can also work as a raw bread topped with avocado, tomato, and cucumber or as a snack just by themselves. It's time to get your dehydrator out!
Don’t shy away from these dehydrator recipes. While it seems they take forever, the actual preparation time you put into them is limited!
Soaking time: 4 hours
Preparation time: 15 minutes
Dehydrating time: around 15 hours
Makes 18 crisps:
- 2 cups almonds, soaked for at least 4 hours or overnight
- ¼ cup water
- 3 Tbsp fresh thyme leaves
- 2 Tbsp nutritional yeast (optional)
- 2 Tbsp olive oil
- sea salt and freshly ground black pepper
Drain and rinse the almonds under running water. Shake dry and place in a food processor.
Add all the other ingredients and process on medium-high speed until a dough forms. The almonds will still be slightly chunky, that’s important for good texture!
Get your drying trays ready (or in case of a stackable plastic dehydrator with cling wrap or parchment paper). Take 1 table spoon at a time and drop onto the drying trays. Pat down slightly with the back of the spoon to flatten.
Dry at 68ºC/ 154ºF for 12 hours, flip them over, and dry for another 3 hours until completely crisp.