Sesame & Nori Crackers

Serves 4

Seaweed is one of my favourite things to snack on. It contains significant levels of iodine, a nutrient missing in many other foods. Consuming enough iodine helps healthy functioning of the thyroid gland, which is responsible for producing and regulating the body’s hormones. Seaweed also contains high levels of antioxidants, calcium, and a wide array of vitamins, including A and C.

175 g (6 oz/1 cup) peeled and chopped zucchini (courgette)

75 g (2½ oz/½ cup) sunflower seeds

75 g (2½ oz/½ cup) pepitas (pumpkin seeds)

110 g (3¾ oz/1 cup) linseed (flaxseed) meal

1 teaspoon Himalayan pink salt or Celtic sea salt

1 teaspoon dulse flakes

2 tablespoons coconut nectar

2 tablespoons filtered alkaline water

2 teaspoons cold-pressed sesame oil

4 tablespoons lemon juice

2 tablespoons tamari

20 g (¾ oz/2 cups) shredded nori sheets

3 tablespoons black sesame seeds

• Combine all the ingredients in a food processor, except half the nori and all the sesame seeds. Process on high speed until a sticky dough forms.
• Turn off the food processor and stir in the remaining nori and the sesame seeds. Mix by hand until well combined.
• Spread the dough on dehydrator trays lined with non-stick sheets. Use a sharp knife to score the dough into the shape and size of cracker that you prefer. Dehydrate at 40°C (105°F) for 8 hours, flipping them over and removing the non-stick sheets after 4 hours, or when the exposed side is firm. (If you don’t have a dehydrator, place the dough on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 2 hours, then flip and dehydrate for a further 1 hour.)
• Cut the crackers to shape by cutting along the scored lines. The crackers will keep in an airtight container for up to 7 days, or in the freezer for several months.