Do you have some spare
time thyme? If so, give this recipe a try!
Thyme (pronounced “time”) is a fragrant, small-leafed, woody-stemmed culinary herb that is used frequently in Mediterranean, Italian and French cuisines. Because of their tough, woody stems, the sprigs should be removed before serving. The tiny leaves are easily removed from the stems by pulling the stems through your fingers from top to bottom, against the direction of the stems. Six average sprigs will yield about a tablespoon of leaves. They can be given a quick chop or simply added to the recipe whole. The leaves may also be lightly crushed before adding them, which releases the volatile, flavorful oils. Fresh thyme should be kept refrigerated, where it will keep for about a week. It can also be frozen on a baking sheet and then stored in zipper baggies in the freezer for up to six months. In its dried form, thyme will keep for about six months in an airtight container in a cool, dry place. Thyme retains much of its flavor when dried.
yields 4 cups of batter
- 2 cups zucchini, cubed (see below)
- 1 cups raw walnuts, (soaked)
- 1 cup raw pecans, (soaked)
- 1/2 cup golden flax meal
- 3/4 cup purified water
- 2 Tbsp fresh thyme (lightly chopped)
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- To peel or not to peel…that is the question! You can peel the zucchini or leave the skin on, that is up to you. Should you decide to leave the skin on, make sure that you use ORGANIC zucchini! The skin does hold nutrients. If you don’t buy organic, I recommend that you peel the zucchini to remove as much of the pesticides as you can, not to mention the wax that they use to shine them up. Also, if you are looking for a neutral colored cracker, peel it. Otherwise, leave the peel and enjoy the green speckles throughout.
- Thyme – Dried herbs are much stronger than fresh herbs. Many cooks recommend using one-third to a half the amount of dried herb to fresh herb. To substitute dried herbs for fresh, the general rule is: 1 Tbsp. Fresh Chopped = 1 tsp. Crumbled Dry or 1/4 tsp. Ground Dry. Know that the test is in the tasting because even half or a third the amount might be overwhelming in the dried form. It is always best to add less and top it up if the taste is not strong enough.
- Flax Meal – Grind the flax seeds in a spice or coffee grinder to a fine power and transfer to a medium mixing bowl.
- Put the zucchini in a food processor and pulse until it is chopped into small pieces, do not puree them though. You want to retain some texture. Add the zucchini to the bowl containing the ground flax.
- Put the walnuts in the food processor and pulse until they are finely ground. Add the walnuts to the bowl with the flax seeds and zucchini and combine.
- Add in the remaining ingredients, making sure everything is well blended together.
- Spread 2 cups of the batter onto the teflex sheet that comes with the dehydrator. This will require 2 trays.
- Score the crackers into the desired size. You can use a knife (be careful that you don’t press to hard and cut the teflex sheet) or you can use a pizza cutter.
- Dehydrate at 105 degrees for approximately 12 hours. Once dry enough (around the 4-6 hour marker), remove the teflex sheet, leaving the crackers on the mesh sheet, continue drying until desire dryness is reached.
- Store them in a tightly sealed container.