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Dehydrated Crackers

Dehydrated Crackers

7 hrs total time

20 mins active time

Easy

Makes 2 trays

Ingredients


Measurements:

  • 1 cup sunflower seeds
  • ½ cup flaxseeds
  • ¾ cup pumpkin seeds
  • ¼ cup sesame seeds
  • 2 tbsp chia seeds
  • 1½ cups rolled oats
  • 3 tbsp psyllium husk powder
  • 2 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 2 tsp ground turmeric

    divided

  • 3 tbsp melted coconut oil
  • 1½ cups water
  • 1 (10 oz) large parsnip

    finely grated

Instructions

  • 1In a large bowl combine all the seeds, oats, psyllium husk, salt, pepper and 1 teaspoon ground turmeric.
  • 2Whisk coconut oil and water together in a measuring cup. Add to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick.
  • 3Mix grated parsnip with 1 teaspoon turmeric and stir to combine. Add to the seed dough and stir to thoroughly combine. Divide the dough in half, and set aside one half.
  • 4Shape the first half into a disk and place it between two sheets of parchment paper. Using a rolling pin, firmly roll dough into a thin sheet the size of the dehydrate basket.
  • 5Place dough and parchment paper in the dehydrate basket. Remove top sheet of parchment.
  • 6Repeat steps 4–5 with remaining dough.
  • 7Place dehydrate baskets in rack positions 3 and 5. Select DEHYDRATE/150°F/SUPER CONVECTION/6 hours and enable Rotate Remind. Press START.
  • 8Dehydrate crackers until dry. When prompted by Rotate Remind, rotate the baskets front to back and switch rack levels. Carefully flip over the cracker dough.
  • 9Remove baskets from oven and let rest for 10 minutes. Break crackers into shards.
  • 10Let cool completely before storing in an airtight container for up to 2 weeks.
    Tip: For uniformly shaped crackers, use the tip of a knife to score the dough into shapes before dehydrating. Note: You will need two dehydrate baskets for this recipe. Otherwise, dehydrate in two batches and keep the second batch refrigerated until ready to use.