The walnuts make this cracker taste buttery.
5 c walnuts, soaked 1 hour or more
1/2 c hemp seed
5 c diced zucchini
1/4 to 1/2 c water
3/4 c golden flax seed finely ground (about 1 cup after grinding)
1 TBSP sea salt
Grind the walnuts in a food processor to a fine texture but not to paste
Transfer the nuts to a large bowl
add the zucchini to the processor and grind well
add to the walnut bowl along with the flax meal & hemp
add water as needed for a sticky dough, like wet muffin batter
add salt to taste
divide the batter to 3 teflex dehydrator sheets, using an offset spatula to
spread to edges. Dip spatula in water if sticks
dehydrate 6-8 hours (or overnight) at 115 , flip dry another 2-3 hours
put on large cutting board and cut in desired shape
dehydrate another 1-3 hours or until crisp