SQUASH CRACKERS OR TORTILLAS
3 medium-sized yellow zucchini squash, chopped to make about 3 cups
2 tsp salt
½ cup olive or coconut oil (coconut oil will make a crisper cracker and olive oil softer; can use ½ of each)
1 cup ground flaxseed
1 cup soaked almonds
Blend zucchini, salt and oil until zucchini is smooth.
Add the almonds and continue to blend until the entire mixture is smooth.
Pour blended mixture into a bowl and add the flax meal.
Spread onto teflex (parchment paper) dehydrator sheets, approximately 1/8-1/4 inch thick. You can make them into “rounds” for small pizzas/tostados or spread them into rectangle.
Dehydrate at 105 degrees for about 4 hours.
Flip over and remove teflex sheets and continue to dehydrate until hard. It may take 8 or more hours altogether.