1 1/2 cups zucchini, peeled and chopped

1 tablespoon extra virgin olive oil

1 teaspoon lemon juice

1/2 teaspoon nutritional yeast

1/4 teaspoon himalayan sea salt

1/2 cup almond flour

1 tablespoon Italian Seasoning or herbs of choice

1 1/2 tablespoon flax meal



1-In a food processor, blend zucchini, olive oil, lemon juice, nutritional yeast, and salt until smooth.

2-Pour into a bowl and add almond flour and herbs of choice.

3-Add flax meal.

4-Spread batter about 1/16 inch thick on a non-stick sheet and dehydrate at 115˚F until completely dry. Crack into smaller pieces.



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