Zucchini & Rosemary Seed Crackers
Try this Zucchini & Rosemary Seed Crackers recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 cup grated zucchini.
- 100 g sunflower seeds.
- 100 g pumpkin seeds.
- 100 g sesame seeds.
- 50 g chia seeds.
- 1/4 cup psyllium husk.
- 2 teaspoons sea salt.
- freshly cracked pepper to taste.
- 2 sprigs of fresh rosemary leaves removed.
- 2 cups water.
- 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
1. Grate the zucchini and place it in a strainer with a pinch of salt to drain the water from it, for about 10 minutes. 2. Meanwhile, combine the rest of the ingredients, allowing them to sit in the water for 10 minutes to absorb. 3. Gently press out the excess water from the zucchini and combine with the seed mixture. 4. Preheat the oven to 160 C and line a large baking tray with baking paper. You might need two baking trays. 5. 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.
