Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 281 kcal | 80 kcal |
| Protein | 13.2 g | 3.7 g |
| Fat | 1.9 g | 0.5 g |
| saturated | 0.8 g | 0.2 g |
| Carbohydrate | 57.8 g | 16.4 g |
| sugars | 31.7 g | 9 g |
| Fibre | 9.5 g | 2.7 g |
| Sodium | 41 mg | 12 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1/2 fresh tomato
- 1.6 kg fresh cucumber (do not peel)
- 2 tablespoons chopped fresh parsley
- 1 recipe Flaxseed Base
Instructions
- Preheat the dehydrator to 52 °C. Set a drying sheet in a dehydrator tray.
- Puree the tomato, cucumber, and parsley together in a blender or food processor until smooth; pour into a medium bowl. Stir in the flaxseed base until well combined.
- Spread the cracker mixture into a 25 cm square on the drying sheet, smoothing the surface with a rubber spatula and using a straight edge to get nice edges. Dehydrate for 3 hours.
- Remove the tray from the dehydrator and use a pizza wheel or straight edge to cut the square into 5 cm square crackers. Place the tray back in the dehydrator for another 9 hours. When the crackers have completely cooled, snap them apart along the perforated lines. Store as directed .
