Butternut Pecan Flax Crackers

Butternut Pecan Flax Crackers

It’s been quite some time since I have posted a recipe. I actually created this next recipe a couple of months ago. For those of you who follow me on Pinterest, you may have seen the photo image.

These crackers have been such a hit. I have made them numerous times, and they are super easy to make. You can use fresh or frozen squash in this recipe. I actually use frozen organic squash as it makes the preparation process faster, and there is enough moisture that I don’t need to worry about adding too much extra liquid to my mixture. ,I hope you enjoy them as much as I do.

4 cups organic Butternut Squash shredded and mashed
1 cup ground organic raw pecans
1/2 cup ground organic flax seed
1 tsp pink Himalayan salt
2 T Grade B organic maple syrup
ground nutmeg and garlic to taste
1/4 cup water (more or less)

In a large mixing bowl combine all the ingredients, saving the water for last. Mix well, adding the water a little at a time. You may need to adjust the water according to the consistency and thickness of the combined mixture. It is recommended to mix this by hand, as the texture will be better once the crackers have been dehydrated. The blended mixture should be thick and slightly lumpy like a pudding. Spread evenly over a lined dehydrator tray. It should properly cover entire tray. If using a round dehydrator tray, you may need to spread the mixture over two trays.

Place tray in the dehydrator and place the heat setting on 114 F degrees for about 6 hours. Remove tray. Using a spatula or butter knife, carefully score the tray with somewhat dry mixture into even small squares. Place back in the dehydrator and dry an additional 6 to 8 hours. Check the crackers. They should be somewhat crispy and dry. If texture is leathery, dry longer. If you can easily peel crackers off lined tray, do so and place on tray with screen. Dry for another hour or so and remove.
Let chips cool, and place in an air-tight bag or container.

These crackers will keep at room temperature for about 2 days. For longer shelf life keep in the refrigerator or freezer.

Butternut Pecan Flax Crackers

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