Squash Crackers or Tortillas (recipe from Alissa Cohen)


  • 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 flax meal (ground flaxseed to make ¾ cup)
  • 1 cup soaked almonds (about ½ cup before soaking for 8 hours). Drain off water.


    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.

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