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Dehydrated Recipes

Apple, Sweet Potato, and Sesame Flax Crackers | Commercial Dehydrators

These tasty Apple, Sweet Potato and Sesame flax crackers are great for a snack or lunch. With the perfect combination of sweet and savory flavors, they pair well with your favorite toppings and just may be your new favorite treat!

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Machine recommendation
Recommended machine
Servings Icon
Serves
Makes 50 (2-inch) square crackers
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
13 hours
Ingredients
  • 1 fresh apple
  • 1/4 cup mashed cooked sweet potato
  • 1/4 cup sesame seeds
  • 1 recipe Flaxseed Base
Ingredients
macros
  • 1 fresh apple
  • 1/4 cup mashed cooked sweet potato
  • 1/4 cup sesame seeds
  • 1 recipe Flaxseed Base
Instructions
  1. Preheat the dehydrator to 125°F (52°C). Set drying sheets in two dehydrator trays.
  2. Core the apple, but leave the peel on. Cut into chunks and place in a blender with the sweet potato and sesame seeds and blend into a smooth puree. Pour into a medium bowl. Stir in the flaxseed base until well combined.
  3. Spread half the cracker mixture into a 10-inch square (25 cm) on each of the drying sheets, smoothing the surface with a rubber spatula and using a straight edge to get nice edges. Dehydrate for 3 hours.
  4. Remove the trays from the dehydrator and use a pizza wheel or straight edge to cut the squares into 2-inch (5 cm) square crackers. Place the trays back in the dehydrator for another 10 hours. When the crackers have completely cooled, snap them apart along the perforated lines. Store as directed .
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Machine recommendation
Main image
Prep time icon
Serves
Makes 50 (2-inch) square crackers
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
13 hours
Ingredients
  • 1 fresh apple
  • 1/4 cup mashed cooked sweet potato
  • 1/4 cup sesame seeds
  • 1 recipe Flaxseed Base
Ingredients
macros
  • 1 fresh apple
  • 1/4 cup mashed cooked sweet potato
  • 1/4 cup sesame seeds
  • 1 recipe Flaxseed Base
Instructions
  1. Preheat the dehydrator to 125°F (52°C). Set drying sheets in two dehydrator trays.
  2. Core the apple, but leave the peel on. Cut into chunks and place in a blender with the sweet potato and sesame seeds and blend into a smooth puree. Pour into a medium bowl. Stir in the flaxseed base until well combined.
  3. Spread half the cracker mixture into a 10-inch square (25 cm) on each of the drying sheets, smoothing the surface with a rubber spatula and using a straight edge to get nice edges. Dehydrate for 3 hours.
  4. Remove the trays from the dehydrator and use a pizza wheel or straight edge to cut the squares into 2-inch (5 cm) square crackers. Place the trays back in the dehydrator for another 10 hours. When the crackers have completely cooled, snap them apart along the perforated lines. Store as directed .
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/