These healthy Apple and Flax Dehydrator Crackers are made raw, gluten-free, and vegan using the dehydrator or the oven set on the lowest setting. They’re a delicious sweet treat with a healthy dose of fiber and nutrition.

apple flax dehydrator crackers on a plate.

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 of dehydrated crackers using apples that ended up turning out really delicious.

I do love apple season, and red Fujis and Honeycrisps are my favorites. 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.

Why You Need This Recipe

  • Dehydrator crackers are easy to make and are wholesome and nutritious.
  • This recipe is grain-free, gluten-free, dairy-free, and full of fiber and flavor.
  • Both kids and adults love these crackers which are also slightly sweet like a cookie.

Recipe Tips

  • If you don’t have a dehydrator, you can bake these in the oven on your lowest setting. Bake them for at least 10-12 hours, or until they are crispy.
  • Try to use sweet apples for this recipe, such as Fuji or Honeycrisp.
  • You can use applesauce instead of pumpkin puree, if you wish.
Apple flax crackers up close.

Don’t Miss These Dehydrator Guides

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How to Dehydrate Green Beans

Dehydrated Watermelon Recipe

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Apple Flax Cracker Cookies

Apple and Flax Dehydrator Crackers

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5 from 6 reviews

Print Recipe

These healthy Apple and Flax Dehydrator Crackers are made raw, gluten-free, and vegan using the dehydrator or the oven set on the lowest setting. They’re a delicious sweet treat with a healthy dose of fiber and nutrition.

  • Total Time: 24 hours 20 minutes
  • Yield: 15 1x

Ingredients

Units Scale
  • 5 medium apples
  • 1/2 cup butternut squash puree or pumpkin puree
  • 2 tablespoons coconut nectar
  • 1/2 cup coconut butter
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1/2 cup water
  • 1/2 cup ground flax

Instructions

  1. 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.
  2. Add the water, starting with ¼ cup and working up to ½ total. The water should help the ingredients turn into a smooth batter.
  3. For the last step, add the flax to the food processor and pulse until the flax is combined into the batter.
  4. Pour the batter onto 3-4 parchment lined dehydrator trays and use the back of a spoon to smooth to ¼”-thickness.
  5. 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.
  6. Store in your pantry or in the refrigerator and consume within 7 days for optimal crispness.

Notes

  1. If you don’t have a dehydrator, you can bake these in the oven on your lowest setting. Bake them for at least 10-12 hours, or until they are crispy.
  2. Try to use sweet apples for this recipe, such as Fuji or Honeycrisp.
  3. You can use applesauce instead of pumpkin puree, if you wish.

Nutrition

  • Serving Size: 1
  • Calories: 50

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.