Get ready to take your raw vegan diet to the next level with these homemade pumpkin rosemary crackers. They are savory, 100% raw vegan, and entirely gluten-free. They are nutrient-dense and satisfy your craving for salty snack, whether you are cleansing or not. Unlike most flax crackers, these are not dense; rather, they are quite light and crunchy. The level of crunchiness will depend on how long you keep them in the dehydrator. The thickness of the paste you smear on the dehydrator sheets will also dictate how long you have to dehydrate them.
Fall is pumpkin season, so we love to incorporate raw pumpkin whenever we get the chance. In addition to providing a warming flavor, pumpkin offers a lot of beta-carotene, vitamin C, fiber, and other antioxidants. Two of the antioxidants in pumpkin, zeaxanthin and lutein, work to encourage healthier eyesight. If you do not have pumpkin, you can replace it with butternut squash, as it has a similar flavor, nutritional content, and texture.
Regarding the spices, this recipe calls for rosemary and thyme, which go great with the other ingredients. You can, however, use dill, basil, parsley, cilantro, or other Italian seasonings if you have those on hand. Make things easy for yourself, not more difficult. Lastly, this recipe does take some time to dehydrate (about 20 hours to be exact). Just make sure that you flip the flax mixture once about four to six hours into dehydrating to get an evenly crisp cracker.
- Prep Time:20m
- Cook Time:20h
- Total Time:20h 20m
- Serves: 8 servings
- Category: Full Body Cleanse Approved, Dehydrated, Appetizers & Snacks, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 c zucchini, peeled and chopped
- 1 c pumpkin, peeled and seeded
- 1 c white onion, peeled and chopped
- 1/2 c filtered water
- 2 tbsp. freshly squeezed lemon juice
- 2 tbsp. coconut aminos
- 2 cloves garlic, minced
- 1 tsp. onion powder
- 1 tsp. Himalayan salt
- 2 tbsp. fresh rosemary, chopped
- 2 tsp. dried thyme
- 1 1/4 c golden flax seeds
- 3/4 c golden flax seeds, ground
Instructions
- Add all of the ingredients, except the herbs, flax seeds, and ground flax seeds to a food processor and blend until smooth.
- Pour the blended mixture into a bowl and add the remaining ingredients. Stir to combine.
- Spread this mixture onto a lined dehydrator tray and make sure it is thin. Score the mixture into squares and dehydrate at 115º F for four to six hours.
- Remove from the dehydrator and flip onto another mesh dehydrator tray. Continue to dehydrate for another 16 to 18 hours, or until completely dry and crunchy.
