Zucchini & Rosemary Seed Crackers
Try this Zucchini & Rosemary Seed Crackers recipe, or contribute your own.
Try this Zucchini & Rosemary Seed Crackers recipe, or contribute your own.
- Carbohydrate 23.45 g
- Cholesterol 0 mg
- Fat 49.67 g
- Fiber 11.8000001907349 g
- Protein 17.73 g
- Saturated Fat 6.957 g
- Serving Size 1 1 recipe (350g)
- Sodium 11 mg
- Sugar 11.6499998092651 g
- Trans Fat 2.181 g
- Calories 573 calories
Step-by-step
- Grate the zucchini and place it in a strainer with a pinch of salt to drain the water from it, for about 10 minutes.
- Meanwhile, combine the rest of the ingredients, allowing them to sit in the water for 10 minutes to absorb.
- Gently press out the excess water from the zucchini and combine with the seed mixture.
- Preheat the oven to 160 C and line a large baking tray with baking paper. You might need two baking trays.
- Scoop mixture out onto the tray and spread thinly, this will ensure they are crisp. Bake for 1 hour or until crisp. Allow to cool before breaking it up or slicing it into cracker-sized triangles/squares.
Raw seed weights and grated vegetable volumes hide a critical structural reality on the page: hydration control determines whether these crackers shatter cleanly or bend like rubber. Grating the zucchini and salting it draws out excess moisture, but the psyllium husk and chia seeds do the heavy lifting by absorbing two cups of water within a ten-minute window to form a cohesive, gel-like dough.
Spreading this dense mixture requires a specific setup because standard spatulas will drag and clump the seeds. An offset spatula dipped in water glides smoothly across the parchment paper, allowing for an even layer roughly two millimeters thick. Achieving complete dehydration demands a low oven set to 160 degrees Celsius maintained for a full hour, which drives off residual steam without scorching the delicate oils in the sunflower and pumpkin seeds.
Baking these in large sheets rather than individual portions saves considerable preparation time, and the baked slab can be scored with a sharp chef's knife or simply snapped by hand once fully cooled on a wire rack. Adjusting the batch size is straightforward since the ratios rely on seed absorption rather than chemical leaveners, meaning half-batches or double-batches behave identically as long as the pan thickness remains uniform.
Store the finished pieces in an airtight container at room temperature to preserve their brittle texture for up to five days. Should humidity cause them to soften, placing the crackers back into a warm oven at 150 degrees Celsius for ten minutes restores their original crispness without altering the flavor profile of the toasted rosemary and sea salt.
