When your garden is overflowing with herbs, zucchini, tomatoes and other veggies, you’ll want to start making RAW crackers! If you don’t dehydrate the crackers above 118 degrees, you’ll save the enzymes and water soluble vitamins. I usually double my cracker recipes this time of year so I can store some in the freezer. I’ve just added the Pizza Cracker recipe from the Living Light Culinary Institute on my recipe page.





