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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.




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