Zucchini Walnut Crackers
- Course/Dish: Dehydrated
- Meals: Snack
- Main Ingredient: Zucchini, Walnuts
- Difficulty: Moderate
- Equipment Needed: Dehydrator, Food Processor
- Makes: 15 - 20 crackers
These are some of the best crackers around! Great for dipping in hummus or guacomole, and the perfect addition to add some crunch to your salad.
2 1/2 cups walnuts
2 1/2 cups peeled, cubed zucchini
1/2 cup ground golden flax seed
1/4 cup hemp or sesame seed
2 teaspoons himalayan salt
(less if using fine celtic sea salt)
In a food processor, grind the walnuts into crumbs. Transfer to a bowl.
Grind the zucchini into small bits. Do NOT process into a puree! Keep texture. Add to the walnuts.
Stir in the flax, hemp, salt, and water (1/2-3/4 cup). Add enough water to create a thick, spreadable mixture.
Spread evenly on teflex sheets.
Dehydrate at 145F for 3 hours. Turn the temperature to 115F and continue dehydrating for 8-12 hours, flipping onto the mesh screens after a few hours.