Raw cracker recipe - Buttery walnut zucchini crackers
2 1/2 cups of walnuts (soaked for at least two hours then rinsed)
2 1/2 cups of cubed zuccini
1/2 cup ground flax seed (also known as flax seed meal)
1/4 cup hemp seed (also known as hemp hearts)
2 teaspoons of sea salt
Raw cracker recipe - Buttery walnut zucchini crackers recipe inspired by Mindi Mattson and family
Directions
1. Fully immerse walnuts in a bowl. Let sit for two hours. Discard soak water. Quickly rinse the walnuts again.
2. Place walnuts in a food processor. Process them until they are in very small uniform pieces (Mindi suggests that they should resemble cous cous.). Transfer the ground walnuts to a bowl.
3. Place chopped zucchini in a food processor. Process the zucchini until it's in very small pieces. Add the processed zucchini into the bowl that already has the walnuts in it.
4. Add ground flax, hemp seeds and salt to the bowl.
5. Stir well until fully mixed. Add enough water to make spreadable dough ( 1/2 to 1 cup)
6. Spread the batter onto two dehydrator trays.
7. Dehydrate at 115 degrees for the first hour, then lower to 105 degrees for the remaining time. Once they start to stay together very nicely (after a couple of hours in the dehydrator), remove them from the dehydrator. Take a knife and "cut" where you want your cracker lines to be. Once they're done (I dehydrate these for approximately 12 hours in total, because I eat them so fast that I like to leave a tiny bit of moisture still in them. You may need to leave them in longer depending on your batter and the moisture in the air), you'll be able to simply snap them along the lines that you made in the dough.
8. You'll know that they're done when they look and taste like delicious crackers and snap easily. If they're still kind of wet or doughy, they are not done.
9. Serve with thinly sliced tomatoes, avocado, sprouts, etc. They're crackers, so do whatever you like with them! Store them in a tightly sealed container.
The Rawtarian's Thoughts
These buttery raw walnut zucchini crackers are to die for. Warning: Once you make these crackers you'll never be able to go back to normal raw crackers. Consider yourself warned.
I've heard these crackers described as the raw food alternative to the "Ritz Cracker." Well, perhaps they don't taste exactly like raw Ritz Crackers, but they sure are savory, buttery and they melt in your mouth. Pure raw cracker bliss!
Mmm, serve with thinly sliced tomato and/or avocado... TO DIE FOR!
This raw cracker recipe requires a dehydrator.
Images
Comments
Lila Cleveland
Feb 11, 2010
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Hi,
Love your recipes and presentation of them. I make tons and tons of raw food. Always looking for new ideas!! Keep those recipes coming!!
Thank you--keep in touch.
Lila
GirlonRaw
Mar 07, 2010
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Wow these crackers look right up my alley. Can't wait to get home to my own kitchen to give them a shot. Thanks for sharing this.
Paul
Mar 16, 2010
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Excellent recipe Laura Jane. Goes well with a little agave on top. Some sweet topping for a smooth creamy cracker.
Michelle
Apr 19, 2010
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Wow these crackers look right up my alley. Can't wait to get home to my own kitchen to give them a shot. Thanks for sharing this.
Amy
Apr 23, 2010
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Excellent recipe Laura Jane. Goes well with a little agave on top. Some sweet topping for a smooth creamy cracker.
Steve
May 28, 2010
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Wow these crackers look right up my alley. Can't wait to get home to my own kitchen to give them a shot. Thanks for sharing this.
Emily
Jun 02, 2010
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Hi,
Love your recipes and presentation of them. I make tons and tons of raw food. Always looking for new ideas!! Keep those recipes coming!!
Thank you--keep in touch.
Lila
Janelle
Jul 08, 2010
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This recipe is from the book Raw Food Real World. Correct?
The Rawtarian
May 15, 2011
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Hi Janelle,
I do not have that book so I don’t know. I got it from the link above.
olivia
Nov 21, 2010
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Do you have an "raw" essene bread recipe? I am craving moist healthy uncooked delicious sweet and/or savory uncooked bread..
The Rawtarian
May 15, 2011
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I'm not sure. I do not know what essene bread is!
Lily
Jan 11, 2011
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I'm trying these (making them) for the first time tonight. I'm so excited. Ritz crackers flow here in the rest of the family (not me) like water. It's crazy. I'm hoping these are delicious enough for the family as an alternative. Yay. OH- do I need to spread the batter on parchment paper then place on the trays? I don't have the liners and though you didn't advise to use liners, I was just curious. THANKS!
Lily
Jan 12, 2011
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These ARE SPECTACULAR!
The Rawtarian
May 15, 2011
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Glad you liked 'em, Lily!
The Rawtarian
Dec 30, 2011
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Nikos
Jan 06, 2012
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try with pumpkin instead of zuchini much better
Dawn Murphy
Jan 14, 2012
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I can't see the complete list of ingredients because the image of the cut zuchinni covers the list. Can anyone help?
Cheers Dawn
The Rawtarian
Jan 19, 2012
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2 1/2 cups of walnuts (soaked for at least two hours then rinsed)
2 1/2 cups of cubed zuccini
1/2 cup ground flax seed (also known as flax seed meal)
1/4 cup hemp seed (also known as hemp hearts)
2 teaspoons of sea salt
Sarah
Jan 23, 2012
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Hi! Went to make these but for some reason the first picture box is over part of the recipe so I can't read the ingredient amounts.....help! :o)
Thanks!
Sarah
Jan 23, 2012
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Never mind! Just saw someone else posted the same question....thanks!
Sarah
Jan 25, 2012
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Oh my, can you say addictive! Just made my first batch of these and they are my favorite thing I've dehydrated so far :o) They have that yummy-buttery-saltiness that I sometimes miss about chips & snack food....but these are guilt-free!
(ps, I didn't have hemp so used extra flax and the texture seems fine)
The Rawtarian
Jan 26, 2012
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"yummy-buttery-saltiness" sums them up perfectly :)
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