Dehydrated Wild Leek Crackers

Crunch Into the Color of Freshness!

Big flavour in every bite! Pair these crispy wild leek crackers with a mild creamy cheese for the ultimate snack experience.

Equipment

• A high-quality blender – The key to a silky-smooth blend!

• Dehydrator – Essential for drying the greens efficiently

• Knife – For cutting vegetables & wild leeks

• Cutting board – To keep your workspace organized

• Bowl of water - to soak sunflower seeds

• Airtight storage container – Keeps your dried leeks fresh and moisture-free

Ingredients

Yields 2 (16x16") trays

• 1/4 cup wild leek, chopped

• 3 3/4 cups packed arugula

• 4 cups (2 large) zucchini, diced

• 1 cup diced yellow bell pepper

• 1/2 cup raw sunflower seeds, soaked

• 1/2 cup ground flax seeds

• 1/2 cup flax seeds

• 1/4 cup white sesame seeds

• 2 Tbsp cold-pressed olive oil

• 2 Tbsp lemon juice

• 1 1/2 tsp Himalayan pink salt

• 1 tsp ground black pepper

Quick & Clever

The secret to perfectly portioned wild leek crackers? A trusty pizza cutter! Slice, score, and dehydrate like a pro.

Instructions

1. Grab your food processor and start by adding the arugula & wild leek to the bottom of the bowl—this way, the weight of the chopped zucchini helps press it down for easy blending! Then, toss in the yellow pepper, sesame seeds, sunflower seeds, ground flax, whole flax, olive oil, lemon juice, salt, and pepper.

2. Pulse everything together until nicely combined! Pulsing helps pull the ingredients into the blades without over-processing, keeping the texture just right.

3. Let the mixture sit for 10+ minutes—this gives the flax seeds time to work their magic and thicken things up.

4. Spread half of the batter onto parchment-lined mesh sheets or non-stick dehydrator sheets.

5. Shape the edges neatly and score into cracker-sized portions - using a pizza cutter makes this quick and easy!

6. Sprinkle a bit of coarse sea salt on top for extra flavour, if you like!

7. Time to dehydrate! Start at 145°F for 1 hour, then drop the temperature to 115°F and continue drying for about 8 hours, or until dry.

8. Midway through, flip the crackers onto the mesh sheet and peel off the non-stick sheet—this helps speed things up by letting air circulate better.

9. Once the crackers cool to room temperature, snap them into pieces and store them in an airtight container.

10. These crispy delights will stay fresh for a few weeks—or you can make extra and have homemade crackers ready whenever you need them!

Enjoy your crunchy, nutritious creation!