4 tablespoons ground flax seeds
150 ml filtered water
a large zucchini, cleaned and cut into pieces
2 handfuls of arugula, cleaned
a tablespoon extra virgin olive oil
2 garlic cloves, peeled
4-5 tablespoons sesame seeds
dried thyme, to taste
whole sea salt, just enough to taste
freshly ground white pepper, to taste
a few pinches of chili powder
Makes about 20 crackers (6cm x 7cm x 3mm).
Mix the ground flax seeds with te water and set aside. Put the zucchini and rocket in the bowl of a mixer and process for about one minute. Add the flax seed mixture, olive oil, garlic, sesame seeds, thyme and salt and process again at high speed until you reach a smooth texture. Add the white pepper and chili and mix again. Spread the mixture evenly on a sheet of parchment paper that you will have placed on the tray of a dehydrator. The thickness of the final crackers will be determined by the thickness of the layer of your zucchini mixture. Dehydrate until the mixture looks dried on both sides but it’s still pliable. Cut into squares or rectangles and dehydrate again until crunchy or until you reach your favorite texture. It may take up to 12 hours; this depends largely on the dehidrator you use and the temperature you set.