Hi there Fairygirl, I'm happy to give you my review on these crackers. They are one of the first things I made when I received my dehydrator a couple of weeks ago. At the time I was wondering if I should tackle crackers right away, because from what I had read they can be a little tricky, but I dove in anyway . They turned out great and I made them again this week. I didn't have the hemp seeds, so I used sesame seeds instead. The second time I made them, I didn't have quite enough zucchini from our very own garden , so to make up for that, I used a little bit of red pepper and onion and put that in the food processor with the zucchini. My husband also LOVES these crackers. Having the crackers around really help him stay satisfied until noon, after a green smoothie breakfast. The original recipe is in Raw Food Real World under the name Walnut Hemp Crackers. There is also a variation in the book that looks good, Sun-Dred Tomato and Herb Crackers. A couple of ways I have enjoyed the crackers are with nut butter and also guacamole spread on the crackers. Both are very satisfying and filling.
I saw a post on these crackers at RFT and copied the recipe; meant to make them and forgot all about them. So I'm so glad you reminded me Carmella. I just love ritz crackers, they were my favorite. I love the texture of them--something I do miss with raw food. I did try the zuchinni crackers, mine finished yesterday and they do taste really good but I've only tasted a little piece of them. I am saving them for guacamole but I have to wait for my avacados to finish ripening for that.
They are in the D right now. I forgot zucchini at the farmer's market today, and when I went to the local HFS for organic produce, they only had summer squash. So...I bought it and used it. I hope it turns out ok...
About how long will these be in the D? 8 hours, 16, 24?
Just pulled these crackers from my dehydrator, and they are delicious! They have, by far, the best texture of any crackers I've made, and are indeed quite ritzy. The walnut flavor is very distinct. Next time I might try replacing half of the walnuts with sunflower seeds.