This recipe doesn’t look like much at first (it calls for only 5 ingredients!), but boy, let me tell you, these are fantastic! Some of the best I’ve ever made! They’re quite neutral in taste, so you could use them with both sweet and savory spreads. These crackers have instantly become a house favorite; right up there with the Onion Bread and Almond Bread, in my opinion.
From Carol Alt’s book “The Raw 50”
Makes 24 crackers
- 1/2 cup golden flax seeds
- 3/4 cup purified water
- 1 med. zucchini, cubed (approx. 2 cups)
- 2 cups raw walnuts, germinated
- 2 tablespoons nutritional yeast (opt)
1. 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.
2. 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.)
3. 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.
– I also scored the batter before putting it in the D rather than after flipping it.