Healthy Baked Zucchini & Almond Crackers: Perfect Crudité Dip 🌱💧🔥
ingredients:
1 cup (112g) almond flour, finely ground
¼ cup (30g) ground flaxseed or psyllium husk powder
¼ cup (25g) nutritional yeast (optional, for cheesy flavor)
½ tsp salt
½ tsp garlic powder
¼ tsp black pepper
Optional: ½ tsp dried herbs (rosemary, thyme)
1 cup (about 150g) grated zucchini, excess moisture squeezed out VERY well
2 tbsp olive oil or avocado oil
directions:
1. Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
2. Grate the zucchini. Place it in a clean kitchen towel or multiple paper towels and squeeze extremely hard to remove as much water as possible. Measure 1 cup AFTER squeezing. This step is critical.
3. In a medium bowl, whisk together the almond flour, ground flax/psyllium, nutritional yeast (if using), salt, garlic powder, pepper, and optional dried herbs.
4. Add the thoroughly squeezed zucchini and the olive oil (or avocado oil) to the dry ingredients.
5. Mix well, using your hands if needed, until a cohesive dough forms.
6. Place the dough onto the parchment-lined baking sheet. Place another sheet of parchment paper on top.
7. Use a rolling pin to roll the dough out as thinly and evenly as possible (aim for 1/16 - 1/8 inch or 1.5-3mm thick). Thinner is crispier.
8. Carefully peel off the top layer of parchment paper. Score the dough into cracker shapes. Sprinkle with extra salt if desired.
9. Bake for 15 minutes. Rotate the pan.
10. Bake for another 10-20 minutes, watching very carefully. Crackers are done when they are firm, dry, and golden brown around the edges. Thinner parts will brown faster. Turn off oven and crack the door open, letting crackers sit inside for 10 more mins to crisp further (optional).
11. Let cool completely on the baking sheet or a wire rack. Store in an airtight container (they may lose some crispness over time).
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes (+ cooling time) | Calories per Serving: approx. 100-140 per small serving | Number of Servings: Makes 1 baking sheet worth
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