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Raw, Zucchini Crackers
Nb persons: 0
Yield: 24 crackers
Preparation time:
Total time:
Source:
| 1/2 cup | golden flax seeds |
| 3/4 cup | purified water |
| 1 med. | zucchini, cubed, (approx. 2 cups) |
| 2 cups | raw walnuts, germinated |
| 2 tbs | nutritional yeast, (opt) |
Grind the flax seeds in a spice or coffee grinder, and then transfer them to a bowl. Add the water and soak for about 1 hour, or until all the water is absorbed, stirring occasionally. Set aside.
Put the zucchini in a food processor and pulse until it is chopped into very small, uniform pieces, but not to the point of being mush. You want to retain some texture. Add the zucchini to the bowl containing the flax seeds. Put the walnuts in the food processor and pulse until they are finely ground, but again, not mushy or pastelike. Add the walnuts to the bowl with the flax seeds and zucchini and combine well (you may need to use you hands.)
Once you have thoroughly mixed the ingredients, spread them out evenly on two dehydrator trays lines with Teflex sheets and dehydrate at 115 degrees F for about 6 hours. When the tops feel dry to the touch, flip the cracker sheets over on the dehydrator screens and remove the Teflex liners. Continue to dehydrate for another 3 hours. Then cut the crackers into the desired size and shape. Place them back in the dehydrator for another 11 hours, or until crisp. Serve with hummus, cheese, and guacamole; or with your favorite soup.
Carmella's Notes: I definitely needed to use my hands to mix the batter, as it was quite thick. I even considered adding more water, but then I remembered the instructions, and it did the trick perfectly.
I also scored the batter before putting it in the D rather than after flipping it.
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