Pumpkin seed and zucchini cracker

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I have often overheard a debate whether snacking in between meals is good or bad for you. In my opinion, there is nothing wrong with snacking in principle – it just depends on what you are snacking on. To me this means: choose the nutritious snacks and avoid the overly sugary ones. It probably also depends on your constitution and how active you are; with my lifestyle, for instance, I need to snack in between meals.

The following recipe for savory crackers is a healthy snack for the whole family. They are quick and easy to make, so make them in big batches, store them in airtight containers, and then take them with you. Eat as much as you want, they are delicious, nourishing and guilt free!

These cracker have been designed to be raw. Therefore, for best results and flavors, I would recommend using a dehydrator. I am aware that many people do not own one, so as an alternative you can bake them at low temperature in the oven (see recipe below). This will yield very nice crackers too.

Pumpkin seed and zucchini cracker

Ingredients

  • 2 cups (300g) pumpkin seeds, soaked for a few hours or overnight
  • 8 oz (230g) zuchini, washed and coarsely diced
  • ¼ cup (5g) parsley, stems removed
  • 1 garlic clove
  • ½ tablespoon tamari soy sauce
  • ¾ teaspoon pimenton de la vera (sweet smoked paprika)
  • ½ teaspoon salt
  • pinch black pepper

Procedure

  1. Drain the pumpkin seeds.
  2. Place all the ingredients in a blender and process until almost smooth. The mixture will remain a little coarse.
  3. Spread the mixture onto dehydrator sheets using a spatula, about 1/8 inch thick and dehydrate at 115° F (46° C) until dry. Alternatively, spread onto a sheet tray lined with parchment paper and bake in the oven at 200° F (90° C) for 1½ hours or until dry. Flip the crackers midway through dehydrating or baking.
  4. Brake into cracker size pieces.

Note: If you want the crackers to be perfectly shaped, pre cut them into the desired shape before dehydrating or baking.

Bon appetit