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Zucchini-Flaxseed crackers

  • September 12, 2018
  • By hanna
  • 0 Comments
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.

By hanna, September 12, 2018
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