I like these crackers more than I liked the Carrot Crackers. I only had 1 cup Walnuts the recipe called for 2 cups. I substituted the 2nd cup with Almonds. It was a huge risk but I love how the crackers turned out.
Makes 24 crackers
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.) Do the same with the Almonds.
Once you have thoroughly mixed the ingredients, spread them out evenly on one or two cookie sheets trays lines with Parchment sheets and dehydrate at 175 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 parchment sheet. Continue to dehydrate for another 3 hours. Then cut the crackers into the desired size and shape.
Makes 24 crackers
This was my second attempt and what a success!!! These are delicious.
The Ingredients:
1/2 cup golden flax seeds
3/4 cup purified water
1 med. zucchini, cubed (approx. 2 cups)
1 cup raw walnuts, germinated
1/2 cup golden flax seeds
3/4 cup purified water
1 med. zucchini, cubed (approx. 2 cups)
1 cup raw walnuts, germinated
1 cup raw almonds, rough chopped in food processor
2 tbs nutritional yeast (opt)
The Directions:
2 tbs nutritional yeast (opt)
The Directions:
PLEASE read the directions carefully.
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.
Preheat oven to 175 degrees or lowest temperature. Or if you have a dehydrator set at 115 degrees.
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.) Do the same with the Almonds.
Once you have thoroughly mixed the ingredients, spread them out evenly on one or two cookie sheets trays lines with Parchment sheets and dehydrate at 175 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 parchment sheet. Continue to dehydrate for another 3 hours. Then cut the crackers into the desired size and shape.
If you are using a dehydrator Place them back in the dehydrator for another 11 hours, or until crisp.
Serve with hummus, raw cheese, and guacamole; or with your favorite soup.
* Time will vary depending on location and mixture. Mine cooked about 5 hours and then I rotated the cookie sheet and took off the parchment paper for an additional 2 hours.
** To test the crackers - TASTE them. You want them to be dry like crackers. If there is any moisture in them keep cooking them. You will know when they are done.
***The batch I made the other day only last one day!!! Everyone enjoyed them!
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