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
Total time: 20 minutes preparation, 10 hours in dehydrator
Author: Abby Fammartino
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)
- In a food processor, grind walnuts until fine, and add in the whole flaxseeds, pulsing 3 times. Transfer to a bowl.
- 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.
- 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.
- 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.
- Remove from the dehydrator and slice into desired size crackers.
Recipe Copyright Chef Abby Fammartino, 2009.