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.
Keywords: homemade crackers made in the dehydrator