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Butternut Squash Crackers
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Winter Squash and Herb Crackers

Dehdyrated, flavorufl and nutritious crackers.
Course Appetizer
Cuisine raw, vegan
Keyword crackers, dehydrated, gluten-free, nut-free
Servings 1.5 trays

Equipment

  • 1 Food Processor
  • 1 Blender
  • 1 Dehydrator

Ingredients

  • 3/4 cup raw sunflower seeds
  • 1/2 cup ground golden flax
  • 2 tsp Italian herb seasoning
  • 1 tsp onion powder
  • 1 tsp Himlayan salt
  • 1 stem rosemary leaves only and minced
  • 3 stems thyme leaves only and minced
  • 3 cups peeled and cubed butternut squash
  • 1/2 cup filtered water
  • 1 tbsp liquid sweetener (agave, maple syrup or coconut nectar)
  • 1 clove garlic

Instructions

  • Process the sunflower seeds, herb seasoning, onion powder, salt, thyme and rosemary in a food processor until the mixture resembles coarse flour.
  • Blend butternut squash, water, sweetener and garlic until you reach a puree.
  • Add the dry and liquid batter to a mixing bowl and mix well until combined. The mixture should be thick, if your butternut squash contained a lot of water, add more ground flax until the batter thickens.
  • Spread the batter on a lined dehydrator tray with an offset spatula. The batter should not be too thin or have holes. If the batter is thick and the spatula is sticking, dip the spatula in water before use.
  • Dehydrate at 115 F (46 C) for 1 hour and then remove the crackers from the dehydrator, place the trays on your counter and score them into desired shapes. I like to use a round cookie cutter.
  • Place the trays back into the dehydrator and dehydrate for 8 to 10 hours.
  • Remove the trays and flip the crackers onto a mesh tray and continue to dehydrate for another 12 hours. For a total of 21 to 23 hours dehydration time. They should be fully dry when done.
  • Store these in the freezer for optimal crunch. Will keep for months in the freezer.