- Process quinoa and zucchini with water. Add chia gel and pulse. Stir in herbs, lemon juice and salt. Add pysllium husks, seeds and stir.
- Spread batter onto baking paper lined dehydrator trays and dehydrate 8 hours 105°F. Flip and do another 4 hours.
- Cut into squares and store in airtight container in the pantry, ready to grab for nibbly time with your favourite topping!