Seed and zucchini crackers

July 30, 2017

Nadège Raymond

These crackers only contain sesame seeds, pumpkin seeds, linseeds, walnuts, parmesan cheese, rosemary and...zucchini :) They are absolutely delicious! This recipe is gluten free, sugar free, dairy free and paleo. They are perfect for a healthy snacks. You can eat them with avocado mash, or a dip made with cottage cheese and chives or ricotta cheese and cumin.

Ingredients

40g pumpkin seeds

20g sunflowers seeds

60g walnuts

100g zucchini

1 tbsp linseeds

2 tbsp sesame seeds

1 tsp fresh rosemary

30g parmesan cheese

Method

Preheat oven to 180 degrees C.
Place all seeds and nuts in the blender for few minutes or until the dough is well combined.
Then add the parmesan cheese, the zucchini (in chunks), and the rosemary to the blender.
Transfer the dough to a large piece of baking paper, the size of the tray you will put in the oven.
Add another piece of baking paper on top of the dough.
Roll the dough into a rectangle roughly 2-3 mm thick.
Remove the piece of paper on top and using a sharp knife make a mark into individual crackers.
Transfer the crackers to the tray and bake them in the oven for 15 minutes.
Be careful as some crackers might bake quicker than others if they are thinner. You can remove the crackers as they change color, leaving the other crackers in the oven.
Remove the crackers from the oven and separate them
Let them cool completely before eating them.
You can place them in an airtight container and keep them for 3-5 days in the refrigerator.