Raw Zucchini Tomato Crackers | Gluten Free, Low FODMAP

These Gluten Free Low FODMAP Raw Zucchini Tomato Crackers are savoury, herby, salty, crunchy and delicious. They are called ‘raw’ as they are dried to a crisp in a dehydrator, rather than being baked. They are easy to make, and are a great way to use fresh home grown ingredients, especially if you are having a zucchini glut. They are great with soft goats fetta spread on them, or serve with an awesome home grown dip, like Roast Zucchini Salsa. Also great used as ‘croutons’ in soup, or crumbled into salads.

raw zucchini tomato crackers

MAKES

Two to three trays on a Fowlers Vacola Dehydrating Unit

INGREDIENTS

  • 1/2 cup mixed fresh herbs (any single herb, or combination of sage, basil, thyme, oregano, coriander, chives)
  • 1/3 cup linseeds (whole)
  • 300gm of whole zucchini, which is about 2 medium or 1 large zucchini
  • 1 1/2 cups macadamias (you could also use pecans, pepitas, or combination of all three)
  • 2 cups cherry tomatoes (whole, but of course, you could use chopped regular sized tomatoes too)
  • 1 tsp salt
  • 1 tsp ground coriander seed
  • 1/2 tsp of garlic oil
  • 2 small jalapeños (or 1/2 to 1 tsp chilli powder)
  • 4 tsp sesame seeds (to sprinkle on top)

METHOD

  1. Chop the ends off the zucchini and chillies, remove herb leaves from stems, but you can leave cherry tomatoes whole (deseed your chillies if they are hot chillies and you don’t like super spicy food)
  2. Mix all ingredients, except the sesame seeds, in a food processor. You can make the ‘paste’ coarse or smoother, your choice.
  3. Spread the mix thinly on fruit leather sheets on dehydrator trays, about 2 to 3 mm thick. If you want a sturdy cracker that handles dipping, don’t spread it too thinly (make it about 3 to 4 mm thick). Of course, these will also take longer to be fully dry. This quantity covers 2 to 3 of my round Fowlers Vacola fruit leather trays, depending on how thick you spread it.
  4. Sprinkle the sesame seeds evenly over the top.
  5. Dehydrate on high for about 8 to 10, up to 12 hours, until crispy (make sure there are no damp areas left).
  6. Cut or break apart the crisp Raw Zucchini Tomato crackers. You can bend the fruit leather tray to get it to crack. Store in airtight container, and they will stay crispy for a couple of weeks.

NOTES

  • Don’t taste the undried paste/ mix and think, “oh, this is too bland! I will add more salt/ more chilli powder!” The flavour intensifies as they dry. Especially salt. Ask me how I know.
  • If you use golden zucchini and yellow cherry tomatoes, the final result is paler or more yellow Raw Zucchini Tomato Crackers.
  • If you do not own an electric dehydrator, like my Fowlers Vacola Ultimate Dehydrator, you could dry them in an oven set on low, or use a solar dehydrator… if you are willing to experiment, look into dehydrating in your car!

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