Walnut Hemp Crackers
- 5 C walnuts, soaked 1 hour or more
- 5 C zucchini, diced
- 1 C golden flaxseed meal
- 1/2 C hemp seeds
- 1/4-1/2 C water
- 1 T sea salt
In a food processor, add the walnuts and grind to a fine texture, but not a paste. Place ground walnuts in a large bowl.
Process zucchini well. Add zucchini to walnuts along with flaxseed meal and hemp seeds. Mix adding water as needed forming a sticky dough. Add sea salt to taste.
Divide the dough into 3 parts and place on a teflex sheets. Spread with an offset spatula to the edges of the tray wetting spatula to help the spreading.
Dehydrate for 6-8 hours at 115. When top is dry flip and dehydrate for another 2-3 hours. Cut into squares and dehydrate again for another 1-2 hours or until crisp. Store in an airtight container for a week or longer if placed in the refrigerator.