Dehydrated Recipes

Hazelnut Lemon Crackers | Commercial Dehydrators

Enjoy the interesting combination of hazelnuts and lemon zest in this unusual cracker. Using chia seeds rather than flax seeds produces a crunchier cracker with a lighter taste. If you are incorporating flax, be sure to buy fresh flax seeds to avoid a strong aftertaste. Some recipes, like this one, start the dehydration process at a high temperature for a short time and then reduce the temperature for the remainder of the cooking process. At the higher temperature, the food emits water and remains cool. This method conserves time and also prevents possible fermentation.

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Machine recommendation
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Serves
Prep time icon
Prep time
10m
Dehydration time icon
Dehydrating time
8 hours
Ingredients
  • 1/2 cup chia seeds
  • 1 cup water
  • 3 cups hazelnuts, soaked overnight, skins removed
  • 1 1/2Tbsp. lemon zest
  • 1 Tbsp. maple syrup
  • 1/2tsp. sea salt
  • Black pepper to taste
Ingredients
macros
  • 1/2 cup chia seeds
  • 1 cup water
  • 3 cups hazelnuts, soaked overnight, skins removed
  • 1 1/2Tbsp. lemon zest
  • 1 Tbsp. maple syrup
  • 1/2tsp. sea salt
  • Black pepper to taste
Instructions
  1. Mix chia seeds in 1 cup water and allow to soften.
  2. Remove soaked hazelnuts and drain them. Place hazelnuts in food processor and grind until fine.
  3. Pour ground nuts into a bowl and combine with chia seeds, lemon zest, maple syrup, salt and pepper.
  4. Spread onto dehydrator trays. Use a spatula to latten dough to approximately 1/4 inch (6 mm) thick. Dehydrate at 145°F (63�C) for 1 hour. Decrease heat to 115°F (46°C) and continue to dehydrate for 8 hours.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
10m
Dehydration time icon
Dehydrating time
8 hours
Ingredients
  • 1/2 cup chia seeds
  • 1 cup water
  • 3 cups hazelnuts, soaked overnight, skins removed
  • 1 1/2Tbsp. lemon zest
  • 1 Tbsp. maple syrup
  • 1/2tsp. sea salt
  • Black pepper to taste
Ingredients
macros
  • 1/2 cup chia seeds
  • 1 cup water
  • 3 cups hazelnuts, soaked overnight, skins removed
  • 1 1/2Tbsp. lemon zest
  • 1 Tbsp. maple syrup
  • 1/2tsp. sea salt
  • Black pepper to taste
Instructions
  1. Mix chia seeds in 1 cup water and allow to soften.
  2. Remove soaked hazelnuts and drain them. Place hazelnuts in food processor and grind until fine.
  3. Pour ground nuts into a bowl and combine with chia seeds, lemon zest, maple syrup, salt and pepper.
  4. Spread onto dehydrator trays. Use a spatula to latten dough to approximately 1/4 inch (6 mm) thick. Dehydrate at 145°F (63�C) for 1 hour. Decrease heat to 115°F (46°C) and continue to dehydrate for 8 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/