These Rosemary Pumpkin Crackers are savory, raw, vegan and gluten-free! Everyone loves my flax crackers because they are light and crunchy not dense like most flax crackers. I’ve been working on the base recipe for a long time.
It’s pumpkin season and I was looking for raw savory pumpkin recipes and it works so well in these dehydrated crackers. Pumpkin has so many health benefits:
- High in Vitamin A, C & antioxidants
- Improve eyesight due to the high amounts of lutein and zeaxanthin
You can substitute pumpkin for butternut squash and use different herbs. In this recipe I used rosemary and thyme but you could also use fresh herbs such as dill, basil, parsley, cilantro, or italian seasonings.
This recipe pairs really with the Pea Sunflower Herb Dip.
Pumpkin Rosemary Crackers {Raw, Vegan}
Savory, flavorful dehydrated pumpkin crackers
Equipment
- Dehydrator, high-speed blender
Ingredients
- 1 cup zucchini, peeled and chopped
- 1 cup pumpkin, peeled and deseeded
- 1 cup white onion, peeled and chopped
- 1/2 cup filtered water
- 2 tbsp lemon juice
- 2 tbsp coconut aminos, or tamari
- 2 cloves garlic, peeled
- 1 tsp onion powder
- 1 tsp himalayan salt
- 2 tbsp rosemary, fresh, chopped
- 2 tsp thyme, dried
- 1 1/4 cup golden flax seeds
- 3/4 cup golden flax seeds ground
Instructions
- Blend all ingredients except herbs, flax and ground flax until smooth.
- Add blended mixture to a bowl with herbs and flax, and stir until well combined.
- Spread onto a lined dehydrator tray thinly and score into squares.
- Dehydrate at 115 for 4 to 6 hours.
- Flip onto a mesh dehydrator tray and dehydrate for another 16 to 18 hours until completely dry and crunchy.
Notes
Storage: Sealed container in freezer for 3 months.
