Ingredients
Method
- Blend all ingredients thoroughly with a wooden spoon in a mixing bowl.
- Transfer dough to a parchment-lined baking sheet, and spread out as evenly as possible, to about 1/4-1/8″ thickness. Place dough in freezer or refrigerator while you preheat the oven to 300°F (or 250°F if you want to try slowly dehydrating/baking them).
- When oven is ready, remove dough from freezer and slide parchment paper onto the counter. Place another piece of parchment paper over the dough, and smooth out with a rolling pin to an even 1/8″ thickness.
- Remove the top layer of parchment. Score cracker shapes with a pizza cutter or sharp knife, then slide the dough on the parchment back onto the baking sheet.
- Bake for 20 minutes, then check to see how they’re doing; if they are turning brown at the edges, but aren’t crisping up in the middle, turn the oven temperature down to 250°F, Check occasionally to see when they have baked long enough to dry out and become crispy. However, if they look fine after 20 minutes at 300°F, then you could keep going at that temperature for another 10 minutes and check them again. Since there’s a lot of moisture in cashew pulp, it can take a while to bake it all out and get them crispy, without burning the crackers.