Sun Dried Tomato and Herb Crackers

The recipe is slightly modified from Raw Food, Real Life. The tomatoes and zucchini were from our CSA farm share – a great way to use ripe tomatoes and over abundant summer squash!

The crackers have a delicious savory note and are great crumbled over salads or eaten alone.  I’ve found they stay more crispy when stored in the fridge.


  • 5 cups walnuts, soaked for at least an hour
  • 5 cups zucchini, diced
  • 1 cup sun-dried tomatoes, soaked for 1 hour – I used my dehydrated tomatoes
  • 4 green onions, chopped
  • 3/4 cup flaxseed, ground
  • 1/2 cup hemp seeds
  • 1/3 cup lemon juice
  • 1/3 cup nutritional yeast
  • 1 Tbsp sea salt
  • 1/3 cup water


  1. Process the walnuts in a food processor to a fine texture. Transfer to large bowl.
  2. Process the zucchini, tomatoes, red pepper, and grind well.
  3. Add zucchini mixture to walnuts, along with the flaxseeds, hemp seeds, lemon juice, yeast, and salt. Stir to combine.
  4. Add water until a sticky dough forms.
  5. Spread the dough evenly onto lined Teflex sheets.
  6. Dehydrate at 115 degrees for approximately 6 hours. Flip over and dehydrate another 6 hours.
  7. Cut into squares and enjoy!

One response to this post.

  1. […] day 2, I ate the remaining hummus as a dip with vegetables and tomato, walnut zucchini crackers. When the kids go to nap/rest time, I sometimes like to make platters like this just for me.  It […]


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