Ingredients
Units
Scale
- 5 medium apples
- 1/2 cup butternut squash puree or pumpkin puree
- 2 tablespoons coconut nectar
- 1/2 cup coconut butter
- 1/2 teaspoon pumpkin pie spice or ground cinnamon
- 1 tablespoon fresh lemon juice
- 1/2 cup water
- 1/2 cup ground flax
Instructions
- Combine the apples, squash puree, coconut nectar, coconut butter, pumpkin pie spice (or ground cinnamon), and lemon juice in the base of a food processor. Pulse on high until the ingredients are combined, about 45 seconds.
- Add the water, starting with ¼ cup and working up to ½ total. The water should help the ingredients turn into a smooth batter.
- For the last step, add the flax to the food processor and pulse until the flax is combined into the batter.
- Pour the batter onto 3-4 parchment lined dehydrator trays and use the back of a spoon to smooth to ¼”-thickness.
- Dehydrate at 118F for 12 hours. Flip the cracker batter onto the dehydrator trays and remove the parchment. Dehydrate for another 6-8 hours or until the crackers are completely dehydrated and dry. Break the finished crackers into pieces or use a sharp knife to cut them into rectangles.
- Store in your pantry or in the refrigerator and consume within 7 days for optimal crispness.
Notes
- If you don’t have a dehydrator, you can bake these in the oven on your lowest setting. Bake them for at least 10-12 hours, or until they are crispy.
- Try to use sweet apples for this recipe, such as Fuji or Honeycrisp.
- You can use applesauce instead of pumpkin puree, if you wish.
- Prep Time: 20 minutes
- Cook Time: 24 hours
- Category: snack
- Method: dehydrator
- Cuisine: vegan, grain-free, paleo
- Diet: Vegan
Nutrition
- Serving Size: 1
- Calories: 50