Heres another recipe for your dehydrator and with all the festivities coming up you can't have enough crackers. As you can see I made these to go with the Beetroot dip I did a while ago. Like all dehydrated foods they last well when stored in airtight containers or the fridge.
Curry Pumpkin Crackers
100 ml Flax seeds
100 ml sunflower seeds
60 ml active almonds
80g fresh raw pumpkin
2 tbs sultanas (raisins)
2 tbs dried coconut
100 ml water
2 ½ tsp curry powder
1/3 tsp ground cinnamon
1 tsp Celtic, Himalayan or Kalahari salt
1 tbs fresh rosemary
150 ml water
Ground the nuts and seeds in a food processor until fine.
In a small blender puree the pumpkin, sultanas and coconut until smooth then add to the food processor with remaining dry ingredients. Blend until you get thick dough.
Turn the mix onto a teflex sheet or baking paper and spread thinly the scour into 2cm x 5 cm crackers. Dehydrate at 45oc for 8 hours then turn of the sheet and keep dehydrating until crisp. This can take another day to achieve. Once ready, let cool then store in an airtight container.
Other dips to have with crackers are
This recipe has been shared at Raw Pleasure and Weekend Wellness