Enjoy these crackers as a snack or side. They are great plain or with nut butter, pizza toppings & your favorite cheese or cheese alternative, guacamole, salsa, avocado, salsa, hummus or as croutons for a soup or salad.
They stay fresh for 3 months at room temperature or 6 months in the freezer.
Please buy organic ingredients whenever possible, for you and the planet!
1 medium (8 oz) zucchini, cut into 1” pieces
1 stalk (2.25 oz) celery, cut into 1” pieces
2 carrots (7 oz), cut into 1” pieces
1 medium (6 oz) onion (6 oz), cut into 1" pieces
2 Tbsp. (30 ml) fresh rosemary or 2 tsp. (10 ml) dried rosemary
1 cup (4 oz) sunflower seeds
1/4 cup (1.3 oz) sesame seeds
1/4 cup (1.25 oz) almonds
1/4 cup (1 oz) pumpkin seeds
Note: It's best if you soak the nuts and seeds for 8-10 hours ahead of time or you can use the nuts and seeds from your staple stash if you have created one! Click here for the explanation of how to create your Staple Stash of Dehydrated Nuts and Seeds or go to https://www.gratefulwayhealth.com/blog/staple-stash-of-soaked-sprouted-and-dehydrated-nuts-and-seedswww.gratefulwayhealth.com/blog/staple-stash-of-soaked-sprouted-and-dehydrated-nuts-and-seeds
1/2 cup (2 oz) ground flax seeds
1/2 cup (2 oz) ground chia seeds
1 Tbsp. (15 ml) fresh thyme or 1 tsp. (5 ml) dried thyme
Place the ingredients from Step One in a high-power blender. The goal is to get to approximately the 4-cup mark on the blender container. Add more vegetables if necessary. Cover veggies with filtered water just to the top of the vegetables. Blend on high-speed until liquified. This should only take 10-15 seconds.
Add the nuts and seeds from Step Two to the blender container and run on high until smooth. This should only take about 20-30 seconds.
Transfer the batter to a large mixing bowl and quickly stir in the remaining ingredients from Step Three.
Divide batter evenly onto 3 dehydrator sheets lined with Paraflexx or silicone drying sheets. Spread
dough out evenly.
Score crackers and sprinkle with sea salt, if desired.
Dehydrate at 115°F for 2-3 hours.
Flip crackers onto mesh tray and continue dehydrating at 110°F for another 12-24 hours.
Store in an airtight container in a cool, dry place. These will stay crisp for 2-3 months if stored in an airtight container. If they become stale in storage, return to dehydrator at 110°F for 2-3 hours or until crisp again. These stay fresh for 3 months at room temperature of 6 months in the freezer.
If these sound delicious, but you don't have time to make your own, you can order them here.
In the following video I demonstrate how to create a staple stash of soaked, sprouted and dehydrated nuts and seeds to make meal prep a breeze!
I hope you love this recipe. Please take pictures of your creation and share on our Plant-Powered Health Seekers Group and our Grateful Way Facebook page to help support all those who are new to healthy eating and be sure to tag us on our social media outlets!
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My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!
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