Breville Test Kitchen

Dehydrated Crackers

Name: Dehydrated Crackers
Cook time: 1200 s
Total time: 25200 s
Yield: Makes 2 trays
Ingredients: 1 cup sunflower seeds; ½ cup flaxseeds; ¾ cup pumpkin seeds; ¼ cup sesame seeds; 2 tbsp chia seeds; 1½ cups rolled oats; 3 tbsp psyllium husk powder; 2 tsp fine sea salt; 1 tsp freshly ground black pepper; 2 tsp ground turmeric - divided; 3 tbsp melted coconut oil; 1½ cups water; 1 (10 oz) large parsnip - finely grated

7 hrs total time

20 mins active time

Easy

Makes 2 trays

Ingredients

Measurements:

1 cup sunflower seeds
½ cup flaxseeds
¾ cup pumpkin seeds
¼ cup sesame seeds
2 tbsp chia seeds
1½ cups rolled oats
3 tbsp psyllium husk powder
2 tsp fine sea salt
1 tsp freshly ground black pepper
2 tsp ground turmeric
divided
3 tbsp melted coconut oil
1½ cups water
1 (10 oz) large parsnip
finely grated

Instructions

1In a large bowl combine all the seeds, oats, psyllium husk, salt, pepper and 1 teaspoon ground turmeric.
2Whisk coconut oil and water together in a measuring cup. Add to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick.
3Mix grated parsnip with 1 teaspoon turmeric and stir to combine. Add to the seed dough and stir to thoroughly combine. Divide the dough in half, and set aside one half.
4Shape the first half into a disk and place it between two sheets of parchment paper. Using a rolling pin, firmly roll dough into a thin sheet the size of the dehydrate basket.
5Place dough and parchment paper in the dehydrate basket. Remove top sheet of parchment.
6Repeat steps 4–5 with remaining dough.
7Place dehydrate baskets in rack positions 3 and 5. Select DEHYDRATE/150°F/SUPER CONVECTION/6 hours and enable Rotate Remind. Press START.
8Dehydrate crackers until dry. When prompted by Rotate Remind, rotate the baskets front to back and switch rack levels. Carefully flip over the cracker dough.
9Remove baskets from oven and let rest for 10 minutes. Break crackers into shards.
10Let cool completely before storing in an airtight container for up to 2 weeks.
Tip: For uniformly shaped crackers, use the tip of a knife to score the dough into shapes before dehydrating. Note: You will need two dehydrate baskets for this recipe. Otherwise, dehydrate in two batches and keep the second batch refrigerated until ready to use.