Winter Squash and Herb Crackers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3/4 cup raw sunflower seeds
02 -
1/2 cup ground golden flax
03 -
2 tsp Italian herb seasoning
04 -
1 tsp onion powder
05 -
1 tsp Himalayan salt
06 -
1 stem rosemary, leaves only, minced
07 -
3 stems thyme, leaves only, minced
→ Wet Ingredients
08 -
3 cups peeled and cubed butternut squash
09 -
1/2 cup filtered water
10 -
1 tbsp liquid sweetener (agave, maple syrup, or coconut nectar)
11 -
1 clove garlic
# Instructions:
01 -
Process the sunflower seeds, Italian herb seasoning, onion powder, salt, thyme, and rosemary in a food processor until the mixture resembles coarse flour.
02 -
Blend the butternut squash, filtered water, liquid sweetener, and garlic in a blender until a smooth puree is achieved.
03 -
Transfer the dry mixture and the puree to a mixing bowl. Mix well until fully combined. If the batter is too thin, add more ground flax until the desired thickness is achieved.
04 -
Spread the batter evenly on a lined dehydrator tray using an offset spatula. Ensure the layer is not too thin or has holes. If the spatula sticks, dip it in water before spreading.
05 -
Dehydrate at 115°F (46°C) for 1 hour. Remove the tray from the dehydrator and score the crackers into the desired shapes using a cookie cutter or knife.
06 -
Place the trays back into the dehydrator and dehydrate for an additional 8 to 10 hours.
07 -
Remove the trays and flip the crackers onto a mesh tray. Continue dehydrating for another 12 hours, for a total dehydration time of 21 to 23 hours. Crackers should be fully dry.
08 -
Store the crackers in the freezer to maintain optimal crunch. They will keep for months in the freezer.
# Notes:
01 -
Ensure the batter is thick enough to spread properly. Adjust flax if necessary.