Recipe Directions
- 1. 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.
2. 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.
3. Add ground flax, hemp seeds and salt to the bowl.
- 4. Stir well until fully mixed. Add enough water to make spreadable dough ( 1/2 to 1 cup)
- 5. Spread the batter onto two dehydrator trays.
- 6. 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.
- 7. 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.
- 8. 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
By The Rawtarian 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.
These crackers have been 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.
Recipe Photos
Nutrition Facts
- This recipe is very low in Carbohydrates.
- This recipe is low in Calories.
- This recipe is a good source of Protein, and Vitamin B6.
- This recipe is a noteworthy source of Dietary Fiber, and Iron.
Amounts per 88 g (3 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 312 | 13 % |
| Protein | 9 g | 16 % |
| Fat | 29 g | 36 % |
| Carbohydrates | 9 g | 3 % |
| Dietary Fiber | 5 g | 16 % |
| Sugars | 2 g | |
| Calcium | 62 mg | 6 % |
| Iron | 2.1 mg | 16 % |
| Sodium | 442 mg | 19 % |
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Comments and Reviews
All
Lisa
Oct 12, 2013
Hello all! I'm trying this recipe for the first time next week, and I must say I'm apprehensive. I bought my dehydrator earlier this summer and I'm 0 for 3 for cracker recipes. They end up either too thick, or never crisp up, or get soggy after a few days... Yuck. I live in Idaho, notery humid, average is about 15-25%. Thoughts or tips?
Also I am getting away from some serious junk food habits, and I notice this recipe doesn't call for hardly any seasoning. I'm gonna need a little kick here to keep me away from the Doritos!! Can I add something to make them a bit savory? I have nutritional yeast and liquid aminos, and a bunch of Indian spices. Any tips on this would be so awesome!
The Rawtarian
Oct 12, 2013
Crackers can get soggy after a few days. You can always store them in the refrigerator and then dehydrate them again for a bit if crispiness is really important to you.
Have you tried this recipe? It's the cracker recipe that I make the most frequently. It always turns out well for me : https://www.therawtarian.com/raw-flax-cracker-recipe
Chris
Sep 30, 2013
Thanks for the commentary, instead of to die for how about to LOVE/LIVE for !?
Posted from The Rawtarian's Raw Recipes App
Carole
Oct 10, 2013
I too would like to change any food related comments that says I would die for! to I would live for! I am not willing to die for any food -especially where it comes to raw food. It makes us want to live. LOL
The Rawtarian
Oct 10, 2013
Well said Carole!
The Rawtarian
Oct 06, 2013
Love it Chris!! xox
Debra
Sep 21, 2013
Cannot rate yet, question before making them. I didn't have enough walnuts to soak, can I use half cashews and half walnuts? Also do not have hemp seed but I do have chia seeds, can I use thar as well or double the flax seeds?
The Rawtarian
Oct 06, 2013
Hi Debra,
yes to the 1/2 walnuts 1/2 cashews
yes to the chia/hemp substitution
don't double the flax seeds
Debra
Oct 06, 2013
Debra 's Review
Raw cracker recipe - Buttery walnut zucchini crackers
It's what I did, it came out fine with one regret (my own error in judgement) of adding some tamari to make it savory but did not use measurements. The cheesecake from your other recepie on this site was awesome.
The Rawtarian
Oct 07, 2013
Awesome Debra :)
Debra
Sep 22, 2013
Couldn't wait for a response so I went ahead and did it. I cheated a little by adding a little tamari (organic not raw) in the dough because it did not smell savory enough for me. It's in the dehydrator still in the semi soft stage but as I am nibbling in the mean time it's not that bad at all. If and when it gets crunchy, then it would be awesome.
The Rawtarian
Sep 23, 2013
Hi Debra, I'm curious as to how your final result turned out!
As for your original question of subbing half cashews and half walnuts, that would be totally fine for this recipe.
In this recipe, I wouldn't have done the chia seeds for hempseeds. (I would have maybe added cashews instead of the hempseeds.)
Hope they turned out okay?
Debra
Sep 27, 2013
Hi, sorry for the late response. It didn't come out too bad at all. My only regret was not measuring how much tamari I put in on my own as it came out more salty than I wanted to. It was still firm but left it in the dehydrator longer to make it harder and crisp. I used daiya cream cheese as the spread which balanced out the taste. I needed to make raw cheese so it would all be raw.
Jennifer
Sep 20, 2013
Jennifer's Review
Raw cracker recipe - Buttery walnut zucchini crackers
I was so excited to make these! But...what went wrong? I had them in my dehydrator for almost 24 hours and then never got crispy!!! They are delicious crumbles now- I had spread them quite thin, too. I followed the recipe (soaked nuts overnight though), and didn't add any water because it was plenty doughy without. I spread it on my grid trays, I see from other comments I should've used parchment paper, but I was afraid it would inhibit the airflow... Any suggestions on what went wrong would be welcome. I would really like to have these as sturdy crackers!
The Rawtarian
Sep 23, 2013
Hi Jennifer, the parchment paper wouldn't have made them crunchier.
Where do you live? Humid air can be the culprit. Also, perhaps they were spread *too* thin and there wasn't enough to hold them together once the moisture left.
Also, you might need to redefine your definition of crunchy :)
Elizabeth Von Boeck
Sep 10, 2013
Elizabeth Von Boeck's Review
Raw cracker recipe - Buttery walnut zucchini crackers
I'm going to have to find something to do outside of the house so I stop eating these incredible crackers! Thank you!!!
The Rawtarian
Sep 15, 2013
Lol Elizabeth. I have an idea, perhaps you could head out to the grocery store and pick up the ingredients for another batch? You know, a compromise ;)
jen smith
Aug 17, 2013
Our local bakery makes them . They place them in an oven for 3hrs on 150 then turn to pilot light over nite . Have you ever made them this way rather than using a dehydrator ?
The Rawtarian
Sep 23, 2013
Hi Jen,
Nope, I don't use my oven. Also, 150 is a bit too high IMO. :)
Is it a raw bakery?
Sha
Aug 13, 2013
Sha's Review
Raw cracker recipe - Buttery walnut zucchini crackers
At this time of year here where I live everyone's orchids are so full of zucchini that they keep passing them around and in the end lots of them go to waste because everyone's got so many of them and don't want any more. I had so many coming in that yesterday I decided to look up this recipe I'd made some time ago. I've still got loads of zucchini left and know more are on their way. I have9 full trays in the dehydrator but later I'll either make another batch or try your zucchini bread. I'm beginning to tire of the spaghetti version. This is long, sorry! Really I just wanted to give you the 5 stars
The Rawtarian
Sep 23, 2013
Hi Sha, Love zucchini season!
My dehydrator is a 9-tray also. I love filling it up like you did, because then I have crackers to last me for eons.
Sounds like you've got lots of great ways to use up zucc. You'll miss them in the middle of winter I bet!
Michelle
Jul 22, 2013
Hi I am about to try and make these for the first time and have a question. My dehydrator trays are very open /holey with a rough surface. Do I spread the batter directly on these trays? Or is there something I should be putting on them like parchment paper to put the batter on?
Thank you and cant wait to taste them after reading all these comments!!
The Rawtarian
Aug 04, 2013
Yes, you definitely want to use parchment paper aka baking paper (don't use wax paper)
Judith
Jul 18, 2013
I liked these ones better than the corn ones, also I added rosemary.
Thanks Laura-Jane, thanks Randie!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Aug 04, 2013
Nice addition of the rosemary, Judith. Yum
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