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Pumpkin Rosemary Crackers {Raw, Vegan}

Savory, flavorful dehydrated pumpkin crackers
Course Appetizer
Keyword crackers, dairy-free, dehydrated, pumpkin, rawvegan, vegan
Prep Time 20 minutes
Cook Time 1 day 18 hours
Servings 2 trays

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.