Raw Sweet Potato Pumpkin Seed Crackers
- Course/Dish: Dehydrated
- Meals: Snack
- Main Ingredient: Flax, Pumpkin Seeds
- Difficulty: Easy
- Equipment Needed: Dehydrator, Food Processor
Savor the fall and utilize pumpkins with this simple sweet potato pumpkin seed cracker recipe. All raw, vegan, and a really crunchy snack.
1 1/2 cups buckwheat, soaked overnight & drained
1 cup sweet potato pulp
1/4 cup flax seeds, freshly ground
1/2 cup raw honey or agave
1 tbsp pumpkin pie spice, or cinnamon
1 tsp sea salt
1/2 cup pumpkin seeds, soaked overnight & drained
In a food processor blend buckwheat, sweet potato pulp, ground flax seeds, honey or agave, spices and salt until smooth. Stir in pumpkin seeds, and add more salt, honey (or agave) to taste. Spoon about 3/4 cup of the batter onto a non-stick dehydrator sheet and spread thinly with a spatula or knife. Score crackers with a knife. Repeat on the other dehydrator sheets until batter is used up. Dehydrate for 45 minutes at 145°F, then turn heat down to 115° and "bake" until dry and crispy, about 8 hours. Halfway through flip the crackers off of the non-stick sheet onto the mesh sheet and rotate, this will accelerate the drying.