Walnut and Thyme Crackers (raw, vegan, gluten-free)
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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.
I hope you enjoy these buttery seasoned crackers. They were a hit in our home. Blessings, amie sue
yields 4 cups of batter
- 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. Place in a bowel and set aside.
- 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.
- Put the walnuts, pecans, ground flax, salt and pepper in the food processor and pulse until they are finely ground. Add to the bowl with zucchini and mix together.
- Add the water and thyme, 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 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) 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 for several weeks.
The Institute of Culinary Ingredients™
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.