ZUCCHINI WALNUT CRACKERS (modified from Carol Alt’s The Raw 50 via Sherrie Peale)
1/2 c. golden flax seeds 1 T. nutritional yeast - opt.
3/4 c. purified water 1/2 tsp sea salt - opt.
2 cups cubed zucchini 1/8 tsp dried thyme - opt.
2 cups raw walnuts, germinated 1/8 tsp dried oregano - opt.
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.
Pulse the zucchini in a food processor until it is chopped into very small, uniform pieces, but not mushy. 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, yeast, sea salt, and spices if desired (I used them all) and mix well. You may need to use your hands.
Spread batter out evenly on two dehydrator trays lined with Teflex sheets and dehydrate at 115 degrees 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 raw hummus, cheese, and guacamole; or with your favorite soup