These crunchy savory Zucchini Walnut Crackers are a great way to use up the zucchini taking over your garden!
I have been vegan for about 16 years. Throughout that time, I have gone through phases of eating a raw food vegan diet. Eating raw does not mean salads and carrot sticks all day. In fact, it can be quite complex.
An example of complex raw “uncooking” is Juliano’s Raw: The Uncook Book: New Vegetarian Food for Life. There are long lists of ingredients to make decadent dishes. If you are someone who is serious about getting into raw food, I would check it out.
If you are just dabbling in raw foods, a book that has both cooked and raw vegan food is Choosing Raw: Making Raw Foods Part of the Way You Eat. Gena Hamshaw has easy to follow, healthy, unintimidating recipes. Even if you just want to add more plant based food into your diet, Gena’s book is a great resource.
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When I went through my raw food stages, I found that I missed cooked food, so I decided to maintain a balance of raw and cooked food.
One of my favorite ways to eat raw food is dehydrated crackers. They are easy to make and do not have all the processed ingredients like crackers you buy in the stores. By dehydrating produce, nuts and seeds at low temperatures, you keep all the valuable enzymes.
To make the nuts more digestible and get more nutrients out of them, you will want to soak the nuts first in water for 7-12 hours and then rinse them before dehydrating.
To be honest, I have made these Zucchini Walnut Crackers without soaking the nuts first also. If you notice you have digestion issues with nuts, I would try soaking them first. It only adds a little time, and not much extra work.
When you have a large amount of produce, dehydrating is a great way to use it up quickly. I have made sun-dried tomatoes, squash chips, and crackers in the dehydrator. I have dehydrated apples, bananas, zucchini, yellow squash, and even large amounts of jalapeños.
My Zucchini Walnut Crackers are rich and crunchy. They are dense and thick – almost like a bread, but not quite as thick. They taste good with vegan cream cheese, hummus or peanut butter. If you make them large enough, you could eat them like an open-faced sandwich.
Zucchini Walnut Crackers pictured with vegan cream cheese – my favorite way to eat them!
Zucchini Walnut Crackers
These raw crackers with zucchini and walnuts are a hearty snack.
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Here’s the dehydrator that I have. It’s perfect for making these crackers as well as other raw recipes.
Zucchini Walnut Crackers
- Cut off ends of zucchini and put them in the food processor. Process until coarsely ground. Set aside.
- Put walnuts and almonds in food processor. Process until coarsely ground.
- Mix the walnuts, almonds and zucchini together. Add salt and mix thoroughly.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.