Basil Walnut Crackers

February 24, 2015

Basil Walnut Crackers

Great for dipping, as a pizza crust, or a perfect addition to add crunch to your salad.basil walnut crackers


2 cups walnuts 1 cup almond pulp left over from almond milk ½ cup ground flaxseed or golden flaxseed 3 cups diced zucchini 1 cup sundried tomatoes (soaked for ½ hour) ½ cup fresh basil or other live herbs 1/4 tsp cayenne (add more spice if you like a kick)
  1. In a food processor, blend the walnuts into little bits, and transfer to a large bowl.
  2. Process zucchini, sun dried tomatoes, cayenne, and herbs then add it to the bowl of walnuts.
  3. Add almond pulp and ground flax to the above mixture and mix well.
  4. Remove from bowl and place on a Teflex sheet on top of a mesh dehydrator screen. Spread batter into a thin sheet about 1/2 -1/4 inch thick.
  5. Score the batter into 2 inch squares or quarter it for pizza flat breads.
  6. Dehydrate at 105 degrees for 10-16 hours, depending on the degree of crispness desired. Flip crackers and peel off Teflex sheet after 7-8 hours

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