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    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. 

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    Nadège Raymond

    Health and Nutrition coach

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    Hunters Hill, NSW 2110

    Australia

    © 2016 by Nadège Raymond

    nadegehealthcoaching@gmail.com

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