Zucchini, arugula and sesame crackers (raw)

Naturally Savvy
Naturally Savvy

Ingredients

4 tablespoons ground flax seeds

150 ml filtered water

a large zucchini, cleaned and cut into pieces

2 handfuls of arugula, cleaned

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a tablespoon extra virgin olive oil

2 garlic cloves, peeled

4-5 tablespoons sesame seeds

dried thyme, to taste

whole sea salt, just enough to taste

freshly ground white pepper, to taste

a few pinches of chili powder

Makes about 20 crackers (6cm x 7cm x 3mm).

Directions

Mix the ground flax seeds with te water and set aside. Put the zucchini and rocket in the bowl of a mixer and process for about one minute. Add the flax seed mixture, olive oil, garlic, sesame seeds, thyme and salt and process again at high speed until you reach a smooth texture. Add the white pepper and chili and mix again. Spread the mixture evenly on a sheet of parchment paper that you will have placed on the tray of a dehydrator. The thickness of the final crackers will be determined by the thickness of the layer of your zucchini mixture. Dehydrate until the mixture looks dried on both sides but it’s still pliable. Cut into squares or rectangles and dehydrate again until crunchy or until you reach your favorite texture. It may take up to 12 hours; this depends largely on the dehidrator you use and the temperature you set.

Posted in: autumn, breakfast and brunch, dehydrator, finger food, gluten-free, lunch-box, picnic, raw, savoury, snacks, spring, summer, vegetables

Tagged as:

arugula,

chili powder,

courgette,

extra virgin olive oil,

flax seeds,

garlic,

rocket,

sesame,

thyme,

white pepper,

whole sea salt,

zucchini

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Randy Boyer
Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.