WALNUT HEMP CRACKERS
-2 cups walnuts, soaked for 2 hours or more, rinse well.
-2 cups diced zucchini (courgette)
-¼ cup ground flaxseed
-½ cup hemp seeds
-optional: a handful of cannabis leaves
-¼ cup water
-Celtic salt to taste
Rich in vitamine E and omega-3!
This is a recipe for a dehydrator if you do not have a dehydrator use a regular oven.
Set the oven at the lowest possible temperature and occasionally open the oven door to release some of the moisture.
In a food processor grind the walnuts to a fine texture (do not over process to a paste).
Transfer the nuts to a large bowl. Grind the zucchini and the cannabis leaves .
Add this mixture to the walnuts and mix with the flaxseed, hempseeds , Celtic salt and enough water to make a sticky dough.
Spread the batter on parchment paper or a teflex sheet.
Do not use regular waxed paper; the crackers will stick to the paper and be difficult to remove.
Start dehydrating the crackers at 115 F (45C)
Score the crackers. Once the crackers are starting to harden up , use a knife to score the crackers along wherever you want the crackers to separate.
This will make them easier to break later on.
Remove the paper or teflex once the crackers are holding their shape together very well (6 to 8 hours) break them apart along the score lines. Remove the parchment or teflex sheets and place the crackers directly on the dehydrator tray and finish dehydrating.
Store in an airtight container in the refrigerat for about a week or longer.
Source: International Cannabis Community Recipies and Styling: Karin Joosten Photography: Ron Kreeft