rosemary-zucchini seed crackers || baked or raw

gluten free, grain free, vegan, and quick to make. a perfect recipe to use all the zucchini you have this season!

2 c zucchini cut in chunks
2 c filtered or spring water
leaves from 3 springs of rosemary
2 t sea salt
1 t black pepper
1/3 c psyllium husk powder

-add all above ingredients to a high speed blender & blend until smooth. pulse in:

1 c raw sunflower seeds
1 c raw pumpkin seeds
1 c raw sesame seeds
1/2 c raw chia seeds

-pulse mixture a few times to combine.

to keep crackers raw:
-cover 3-4 dehydrator trays with parchment paper & spread out mixture evenly on each until it's about 1/4" thick. dehydrate at 115F until crisp on top, then pull off parchment and flip over crackers to continue drying until crisp & crunchy. break up into pieces & munch.

to bake:
-cover 2 baking sheets with parchment paper & spread mixture evenly 1/4" thick on each. place in oven preheated to 350F & bake for 1 hour or until crisp. cool & break into pieces.

-store in an airtight container.

my favorite way to enjoy these tasty crisps has been dunking them in a buttload of homemade kraut! mmmm good bugs.