These healthy Apple-Flax Crackers are made raw and vegan using the dehydrator. They’re a delicious sweet treat with a healthy dose of fiber and nutrition.
I have been playing with my food dehydrator recently, especially after I was inspired by a virtual friend on Instagram to make a raw veggie bread. I’m still playing with that recipe, but then I made this sweet version using apples that ended up turning out really delicious.
I do love apple season, and fujis are my fav. They’re the sweetest in my opinion, and I do have a sweet tooth. I used a teensy bit of coconut nectar in these cracker-cookies, but you can leave that out if you like.
Going back to my dehydrator, it’s an appliance that takes up a lot of space in my kitchen, but doesn’t get used nearly enough. I think one reason is because it takes a long time to make anything in the dehydrator, often up to 24 hours! The one I have has a very quiet fan, so that is nice so that it doesn’t bother me during the day or when I run it through the night.
I’m pretty happy with this dehydrator overall. I used to have an Excalibur, but it was much louder and had to live in my laundry room which was a pain. Here’s a better picture of my current dehydrator so you can see its size. I don’t actually keep it on the cart, but I put it there to get a better picture.
Here’s the suggested items for this recipe (some affiliate links included):
- Sedona Express Dehydrator with stainless steel trays (this is the one I have!) or Excalibur Dehydrator with timer
- Sprouted flax, the only flax I use
- Organic coconut butter
- Raw coconut nectar
- Organic, non-irradiated pumpkin pie spice
- Organic canned butternut squash puree or organic boxed pumpkin puree
And, here’s the recipe I created for these Apple-Flax Crackers:Print
A healthy cracker recipe using apples and flax.
- 5 medium apples
- ½ cup butternut squash puree or pumpkin puree
- 2 tablespoons coconut nectar
- ½ cup coconut butter
- ½ teaspoon pumpkin pie spice or ground cinnamon
- 1 tablespoon fresh lemon juice
- ½ cup water
- ½ cup ground flax
- 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.
I hope you like this one. It definitely takes some patience to make recipes using the dehydrator, but I really do think it’s worth it. Let me know in the comments if you want to see more dehydrator recipes (here’s one for using the pulp leftover from juicing carrots, for example).