Ingredients
- 1 cup. flax seeds
- 1 1/2 cups Almond flour
- !/2 cup Fresh Italian Herbs chopped
- 1 tablespoon dried Oregano
- 1 1/2 cups zucchini chopped
- 1 cup Sun Dried Tomatoes
- 2 tablespoons pink salt
- 1 tablespoon Rosemary leaves, chopped
- 3/4 cup Water
- 1/4 cup olive oil
- 1/4 cup Lemon/Lime juice
- a big pinch dried Oregano for sprinkling
I've been told that whole flax seeds are not fully digestible, and to get the health benefits you should use flax seed meal, but other sources are telling me that the soaking, and chewing takes care of that, maybe. Probably not a big deal unless you're going to eat a whole batch, but consider yourself warned if you are sensitive to high-fiber foods!
I find that these start to lose their crispiness after about a day, so if you make them ahead of time, I'd re-crisp them in the oven again for maybe 30 minutes to dry them back out.
makes: about 40 crackers
Put the flax seeds in a blender or grinder and grind to a flour. Combine the flax flour, almond flour, chopped herbs and dried oregano in a large bowl and mix well.
Put the zucchini, tomatoes, salt, rosemary, water, olive oil and lemon juice in a blender and blend until smooth. Add to the dry mix and stir until thoroughly combined. The consistency should be like thick nut butter. Add a little extra water to adjust the consistency if required.
Transfer the dough to dehydrator trays lined with Teflex sheets. Use an angled spatula or dough scraper to spread an even layer, with about 1 1/2 cups of dough per tray. Score the crackers into squares or desired shape with the spatula and sprinkle with the extra dried oregano. Dehydrate at 43°C (110°F) for about 4 hours or until firm enough to flip over and remove the Teflex sheets. Return the crackers to the dehydrator for another 8 hours, or until crispy.
Store in a sealed container in a cool dry place for up to 2 months.