Zucchini and Nut Biscuits

  • 2 cups grated zucchini 
  • 1 TBS lemon juice 
  • 1 tsp Apple Cider vinegar 
  • 1 cup raw almonds (crushed) 
  • 1 garlic clove (crushed) 
  • 1 TBS Thyme leaves 
  • ½ tsp Sea Salt If using an oven set temperature to 50 degrees Celsius 

Place all ingredients in a bowl and combine Taking small handfuls squeeze out any excess moisture, they will be a little sloppy to handle

Using a tablespoon spoon mixture into dehydrator tray

Or if using an oven place on greased baking tray

Dehydrating time: 4 hours Oven cooking time: 4 hours or more depending upon firmness

3 Responses to “Zucchini and Nut Biscuits”

  1. Carol says:

    Do you use same temperature in dehydrator as for oven?

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