These healthy Savory Squash Crackers make a great snack. They are packed with nutrition and flavor!
Making your own crackers is easy to do, especially if you own a dehydrator. If you don't have one you could bake these Savory Squash Crackers at the lowest temperature setting in your oven.
I have never tried it, so I don't know how long they should bake.
If you have perused the aisles of a natural foods store, you may have seen flax crackers. I am guessing they are probably made in small batches because they sell for around $7 for a 4 oz. bag.
Making your own costs a lot less.
They contain fiber, protein, omega-3, and many other vitamins and minerals. If you are allergic to gluten like I am, these Savory Squash Crackers are a great alternative to crackers with gluten. Because they are dehydrated at low temperatures, they retain their nutrients.
If you are a gardener and need to use up some of that squash that takes over your garden, you could make Dehydrator Zucchini Chips with Salt and Vinegar. It's a great way to take the most out of your bounty!
Other Cracker Recipes
How To Make This Recipe
Soak chia seeds and flax seeds for at least an hour to get gelatinous. Mix the rest of the ingredients in a food processor.
Mix vegetable nut mixture with soaked seeds. Spread the mixture onto Teflon sheets or parchment and put on dehydrator tray. Add sliced tomatoes on top.
The photos below show my Spicy Flax Crackers.
Dehydrate for 24-28 hours, or until crispy. Score with a knife so that when they are done dehydrating, you can break them apart easily.
How Long Do These Last?
These raw crackers will last several weeks in an airtight container.
- pumpkin seeds
- vegan worcestershire sauce
Another yellow squash recipe to check out is my Fried Yellow Squash. They are crispy on the outside and soft on the inside.
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Savory Squash Crackers
- Soak flaxseeds and chia seeds in water and tamari. Let soak at least 15 minutes, stirring frequently.
- Mix squash, almonds, sunflower seeds, crushed garlic, seaweed, salt and pepper in a food processor.
- Mix the squash and nut mix with the flax and chia seeds and spread onto Teflon sheets on top of dehydrator trays.
- Slice the tomatoes and put on top of crackers, pushing them into the mixture (if using).
- Score the mix with a knife making lines in the crackers to make squares.
- Dehydrate in a dehydrator at 105° for 24 - 28 hours. You could also dehydrate them at a higher temperature, and it wouldn't take as long. I prefer low temperatures so you don't lose the enzymes.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.