Man, it has been one helluva week so far, and it's only Wednesday. Found out this morning that someone got a hold of my husbands debt card number and charged over $1,000 at a JC Penney in Louisville, KY yesterday. Glad our bank account could be of help to this poor person who desperately needed to spend $1,000 at JC Penney!!!!! Now I have checks that are going to bounce, online payments that aren't going to go through and a lot of explaining to do to all of those people when they find out they aren't going to get their money when they were expecting it. UGH! Oh the joys of living during the age of the Internet!
There is one bright spot in my day, I'm pretty excited to be bringing you this recipe today. My first Paleo recipe, which is a great one because not only is it gluten-free, but it's also grain-free and nut-free, just in case you have some serious allergies, which I know there are a lot of people out there that do. A month or so ago I made this recipe for Apple Pie Crackers that were wonderful. My little boys loved them. After eating them I thought to myself, there has to be a good way to make these crackers savory instead of sweet to eat with guacamole (or any other dip you prefer). A few changes here, a modification there and voila, savory, grain and nut free crackers for the whole family to love, and my whole family does love them! And if you want a sweeter version, which is perfect to crumble up in a bowl and add some almond milk to for a great breakfast cereal, head over to Healthful Pursuit and give their recipe a try.
Zucchini Paleo Crackers
adapted from Healthful Pursuit
1 medium zucchini, peeled and chopped
2 Tablespoons plus 2 teaspoons grape seed oil
1/4 cup luke warm water
1 3/4 cups ground flax seed
1/4 cup ground sunflower seed
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon sea salt, plus more to sprinkle on top of the crackers
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1. Preheat oven to 225 degrees. You'll need two baking sheets, set aside.
2. Place zucchini, oil, water and garlic in the bowl of a food processor. Pulse until zucchini is completely pureed. Add remaining ingredients and pulse until just combined.
3. Take a piece of parchment paper, about 10" wide, scoop 1/2 the cracker dough, roll between your hands to make a ball, then place on one side of the parchment paper, in the middle. Fold over the parchment (like a book) and then roll the dough between the two pieces of paper until its about 1/4" thick. Score the crackers into 1" cubes. Keep dough on parchment paper and transfer to a cookie sheet. Repeat with second 1/2 of dough and second cookie sheet.
4. Bake for approximately 1 hour and 50 minutes. Flip the crackers halfway through the cooking time, removing the parchment paper and sprinkling with sea salt. The end result should be a cracker that is crisp and crunchy with no moisture left and not burnt! Let crackers cool on cooling rack for 15 minutes before serving.