Day 111 – Savoury Pumpkin, Flaxseed and Sunflower Crackers

I’ve tried this recipe before and it was absolutely delicious – although my kids thought it was a bit too onion flavoured – so I’ve gone way easy on the onion this time round and hopefully I’ll get some takers – other than me – although I am always happy to eat the lot myself 🙂

Scored and ready for the dehydrator
Scored and ready for the dehydrator

Ingredients:

1 cup flaxseed

1 cup water

1 heaped Tbsp. date paste (medjool dates, soaked in a water, drained and blended until paste like in processor)

2 cups seeds – I used 1 1/2 cups pumpkin seeds and 1/2 sunflower seeds

2 more cups of seeds (chopped roughly in a food processor).  Again I used 1 1/2 cups pumpkin seeds and 1/2 cup sunflower seeds

1/2 scallion, finely chopped

1 Tbsp. onion powder

1/4 tsp. black pepper

1/2 tsp. salt

Method:

Soak the flaxseed in water for about an hour until it becomes thick.  Mix in the date paste.

In a large bowl, mix together the remaining ingredients – then add in the date / flaxseed mixture.

You need a moist wet crumbly kind of mixture – if too dry add a little more water.

Spread the mixture on a lined dehydrator tray – about 1.5cm thick.  You can use a wet spatula if the mixture is sticking.

Once spread evenly – score the mixture into desired cracker shapes.

Dehydrate at 115 degrees Fahrenheit for 2.5 to 3 hours – flip onto unlined tray and dehydrate a further 1 hour or until dry and crisp.

Store in an airtight container.

Ally x

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