1/2 Cup of pecans or any nut of preference chopped small
2 Savory spice blend
2 Tablespoons Italian seasoning for extra flavour
OTPIONAL EXTRAS YOU CAN ADD
2 Avocado de-skinned and de-stoned - optional
2 Cups Zucchini (courgette) - optional
4oz Sun-dried tomato(drained) - optional
1/2 Cup chia seeds (soaked until they swell) - optional
How To Make
Put all ingredients into a food processor or blender, then blend the items.
Spread the mixture over parchment paper and put either in a the dehydrator or smooth and flatten the mixture onto parchment paper and bake in the over.
If dehydrating then dehydrate for 2-3 hours on 145 F degrees and then switch to 6-8 hours further on 115F degrees or if you have a low dehydrator 12 hours on 70F degrees until crispy.
For baking in the oven. Preheat the oven on low heat and then bake the mixture for 15 – 20 mins or until crisp.
Move over Bread the crackers are coming through.
BERRY CHIA CRACKER
Handful of blueberries
1 Cup soaked chia seeds (we soak overnight)
1/2 Cup flax seeds – ground
Put all ingredients together in the food processor and blend until smooth. Line dehydrator basket with baking paper flatten evenly and dehydrate for 8-12 hours or until crispy. The dehydrating times vary according to your machine. If you don’t have a machine you may want to consider buying a cheap one to start with as they are another work horse in the kitchen that you will adore having.You can use the oven on low heat for 15-20 mins or until crispy.
A staple to have in your kitchen as a go to for a snack that you can have lots of different combinations on. Its like a break replacement. I love tomato on mine and avocado on occasion. Hummus for sure or any dip.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.