Herby Squash Crackers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tsp Himalayan salt
02 -
1 tsp onion powder
03 -
1/2 cup ground golden flax
04 -
3/4 cup raw sunflower seeds
05 -
2 tsp Italian herb seasoning
06 -
3 stems thyme, leaves only, minced
07 -
1 stem rosemary, leaves only, minced
→ Wet Ingredients
08 -
1 tbsp liquid sweetener (like agave, maple syrup, or coconut nectar)
09 -
3 cups butternut squash, peeled and diced
10 -
1/2 cup filtered water
11 -
1 clove garlic
# Instructions:
01 -
Throw the sunflower seeds, herbs, seasonings, and salt into a food processor. Pulse everything until it looks like rough flour.
02 -
Put the squash, garlic, sweetener, and water in a blender. Blend it up until you get a silky mixture.
03 -
Pour both mixtures into a bowl. Stir really well so it’s all combined. Add more flax if your mix feels too runny until it’s thicker.
04 -
Using an offset spatula, spread the batter evenly on a lined dehydrator tray. Don’t make it too thin or let it tear. If your spatula sticks, just dip it in a little water.
05 -
Run the dehydrator at 115°F (46°C) for an hour, then pull out the tray. Use a knife or cookie cutter to score shapes into the crackers.
06 -
Pop the trays back in and let them sit in the dehydrator for 8 to 10 more hours.
07 -
Take the crackers out and flip them onto a mesh tray. Dehydrate them for an extra 12 hours. Total drying time should hit 21 to 23 hours. They should be crispy and fully dried.
08 -
Toss the crackers in the freezer to keep them crunchy. They’ll last for months in there.
# Notes:
01 -
Make sure the mix is thick enough before spreading to avoid problems. Adjust with extra flax if needed.