Vegan: Leslie Taylorson's Sun-Dried Tomato Crackers

By JoFClark

Ingredients

• 3 cups walnuts, soaked overnight and drained
• 5 cups zucchini, diced
• 1 cup sun-dried tomatoes, soaked 2 hours
• 3/4 cup hemp seeds, ground
• 1/3 cup Meyer lemon juice, freshly extracted
• 2 cups pecans, soaked overnight and drained
• 1 red bell pepper, quartered, seeded
• 1/2 cup flaxseeds, ground
• 1/3 cup nutritional yeast
• 2 t unrefined sea salt
• 1/2 cup distilled water

Preparation

Step 1

1 Place walnuts and pecans in a food processor with an S-blade and process to a fine texture
Place in a large bowl and set aside
2 Put the zucchini, tomatoes and red pepper in food processor with the S-blade and pulverize to a pulp
3 Combine zucchini mixture and nuts in a bowl
4 Add flaxseeds, hemp seeds, lemon juice, yeast, and salt and stir to combine
5 Slowly add distill water until a sticky dough forms
6 Using a spatula, spread the dough thinly (about 1/8 inch) onto a dehydrator tray lined with a Teflex sheet and dehydrate at 105 degrees about 6 hours
Remove tray from dehydrator
7 With a plastic knife or the dull edge of a knife, gently score dough into squares (a sharp knife will damage the Teflex sheet)
8 Return to dehydrator and continue to dry for an additional 6 hours
9 Remove from dehydrator and place a second tray, with a screen in place, on top
Gripping the sides securely, flip the crackers onto the screen
Gently remove the solid sheet
10 Break crackers where scored and return to the dehydrator and dry until crisp, about 14 hours
Crackers may be stored in an airtight container for 1 to 2 weeks