Zucchini-Flaxseed crackers

These are my all-time favourite crackers. So easy to make and last long in the fridge. I eat the often with a soup or just like that with avocados on the top. Here the cracker is pictured with pink sauerkraut and mung bean sprouts.

• 2 zucchinis, middle-size
• 3 cups water
• 1/4 cup basil/ other fresh herbs
• 1/2 cup soaked almonds (soak overnight)
• 2 tbsp italian seasoning
• 1,5 tsp himalayan salt
• 1/4 cup olive oil

Mix all ingredients above in a high speed blender and add

• 2 cups freshly ground flaxseed

  Let the mixture stay about 15 minutes and then spread on a dehydrator sheets. Dehydrate as long as crunchy enough. Flip crackers over at the point you are able to get them off in one piece. I usually let my crackers dehydrate over night and turn them around in the next morning. Then I still dehydrate them for few hours and they are ready for lunch. One can also use oven for this. Just let the oven door a bit open and set the temperature for 50 degrees. This might just take a bit longer than in the dehydrator.