Raw Vegetable Crackers with Flaxseed

Raw Vegetable Crackers with Flaxseed

Most home ovens can be used in the place of a food dehydrator – look in your oven’s manual for more information. If you have a food dehydrator, enjoy – this is one of Abby’s favorite tools in the kitchen.

Raw Vegetable Crackers with Flaxseed
Prep time
Cook time
Total time
Total time: 20 minutes preparation, 10 hours in dehydrator
Yields: 48-64 crackers (3 inch)
  • 2½ cups walnuts, soaked 2 hours
  • 2 cups zucchini, diced
  • 1½ cups red pepper (one red pepper), diced
  • 4 scallions, thinly sliced
  • ½ cup whole flaxseed, ground (or ⅓ cup ground flaxseed)
  • ¼ cup hemp or flaxseeds, whole
  • ¼ cup lemon juice
  • 1 T. oregano, dried
  • 1 T. olive oil
  • ½ T. sea salt
  • 2 T. water (if needed)
  1. In a food processor, grind walnuts until fine, and add in the whole flaxseeds, pulsing 3 times. Transfer to a bowl.
  2. In the same food processor, add the zucchini, peppers and scallions and process until very small and combined. Transfer to the bowl with the nuts.
  3. Add the ground flaxseeds, lemon juice, oregano, olive oil and sea salt and stir to combine evenly. Add the extra water if needed – the dough should be sticky and smooth if you spread it with a spatula. Taste for seasoning.
  4. Divide the batter between 2 (or 3 small) 14-inch Teflex-lined dehydrator trays. Set dehydrator to 115 degrees, and dehydrate for 6 to 8 hours. Remove trays and carefully flip the crackers and place back onto the Teflex-lined trays. Dehydrate for 2 to 3 hours more.
  5. Remove from the dehydrator and slice into desired size crackers.
Recipe Copyright Chef Abby Fammartino, 2009.

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