Raw Cumin-Walnut Flatbread/Crackers
2 zucchini, peeled if desired, chopped
1 1/2 cups walnuts, soaked 6-8 hours
1/4 yellow onion, chopped
1/4 cup olive oil
1 Tbsp raw honey
1 Tbsp nutritional yeast
1 Tbsp dried basil
4 tsp ground cumin
1 1/2 tsp sea salt
1/4 tsp black pepper
1-2 cloves garlic
1 cup ground flaxseed
2 tsp cumin seed (optional)
Add'l sea salt, as desired
1) Combine all ingredients except flax and cumin seed in the bowl of a food
2) Blend until smooth. I tasted it at this point (I can never resist), and
call me crazy, but I think this would make a great dip if you kept it just
3) Transfer the mixture to a large bowl with the ground flaxseed.
4) Mix thoroughly. Spread the mixture onto a Paraflexx-lined dehydrator
tray (an offset spatula is helpful) to about 1/3-inch thickness. Sprinkle
with the cumin seed (if you want) and extra sea salt (if desired).
4) Dehydrate for 6-8 hours, until the top is dry. Flip onto a mesh-lined
dehydrator tray, peel off the Paraflexx sheet, and dehydrate for 10-14 more
hours, or until the sheet of cracker has shrunk and is dry and firm.
Now, here is why the title of this post says "flatbread/crackers"-at this
point, you have options. If you cut the still-somewhat-soft-and-pliable
sheet into 6 large pieces, then you have flatbread! You can eat it plain,
or slather it with any type of dip or spread, or use it like sandwich
bread, or anything else you can dream up.
Or...you can slide the sheet onto a cutting board and slice it (a pizza
cutter works great here) into small squares or rectangles. Place these back
on the mesh-lined dehyrator tray, and dehydrate for an additional 4-6
hours, or maybe even more, depending on how crispy you want them. (Or, of
course, bake the cracker squares again at 300 degrees for, oh, 15-20
minutes? Give or take; like I said I haven't tried it this way. Just watch
them closely to ensure they don't overbake.) And then! You're done at last,
and your delayed gratification receives its payoff.
This recipe was inspired and adapted from a recipe by Chef Matthew Kenney.
By Amber Crawley. From: Raw Food Recipes