Butternut Squash Crackers
Ingredients
- 12 oz Butternut squash
- 1/2 red bell pepper
- 1/2 red onion
- 2 tbsp sea moss gel optinal
- 1/4 cup ground flaxseed
- 1 tbsp onion powder
- 1 tbsp Wakame
- 1 tsp cayenne pepper
Instructions
- Add ingredients into food processor and blend well combined.
- Strain your batter to get out excess liquid.
- Lay a piece of parchment paper onto your dehydrator tray.
- Spread your cracker batter onto the parchment paper and form into a square or rectangle. Make sure it's spread out evenly.
- Score your cracker batter with a knife to form your cracker shapes.
- Place in the dehydrator on 118 degrees or below. Flip half way through, remove parchment, and continue to dehydrate until crispy.
Notes
Tip – This recipe works best with a dehydrator, but if you don't have one, try using your oven on the lowest temperature. Make sure to keep watch so that the crackers don't burn in the oven.
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