VEGGIE SEED CRACKERS
I looove this cracker recipe and when I'm feeling nice, sometimes I share them-LOL!
Not long ago, my husband and I shared a piece of country acreage with occasional renters who stayed in a few unique, tiny homes on the property. Most of our guests were a bit 'unique', which is probably why they were drawn to our quirky, little place. We had a balloon pilot who left to sail around the world, a horse trainer, a film student from Belgium working on his PhD for Yale, a paramedic, and a couple who met here...moved away...married, had a baby, and moved back! I can't say it was ever boring.
One renter, Luke, and his family, had a cheesecake company that specializes in savory cheesecakes that happen to be delicious with the crackers in this recipe. I usually make these crackers with rosemary which grows on the property, or tarragon (one of my favorite herbs in pot-pie, green beans, and salad dressings). Feel free to have fun and use your favorite herbs!
Makes approximately 18-24 crackers
1 medium/small zucchini (about 6-7 ounces)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 1/2 cups pumpkin seeds, raw or lightly toasted
1/4 cup chia seeds
2 cloves chopped garlic
1 sprig fresh tarragon or rosemary leaves, or your favorite herb
1 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
Coarse sea salt for sprinkling
1. Pre-heat your oven to 325º F and grease a lined baking sheet with olive oil.
2. Process the vegetables until finely chopped.
3. Reserve 1/2 cup pumpkin seeds. Add the rest of the ingredients and process briefly, for the seeds to be chopped up a bit.
4. Add the rest of the pumpkin seeds and pulse 2-3 times.
5. Use a small ice cream scooper or drop by heaping tablespoons onto the prepared baking sheet as you would drop cookie dough.
6. Use a flat bottomed glass to press each mound into a thin cracker, dipping the bottom in water after each press, and sprinkle with more sea salt, if desired.
7. Bake for 12-15 minutes.
8. Remove from the oven and use a spatula to gently flip each cracker, return to oven, and bake another 12-15 minutes or just until the edges are beginning to brown.
9. Turn off the oven and remove any crackers that are obviously browning and crisp.
10.Crack open the door and let the remaining crackers rest until they are all crispy.
11.Store in an airtight container. These are also freezable!
Note: You can also dehydrate these crackers in a 200º F oven until crisp, 2-3 hours.