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

the Smart Oven® Air Fryer Pro

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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

1
In a large bowl combine all the seeds, oats, psyllium husk, salt, pepper and 1 teaspoon ground turmeric.
2
Whisk 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.
3
Mix 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.
4
Shape 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.
5
Place dough and parchment paper in the dehydrate basket. Remove top sheet of parchment.
6
Repeat steps 4–5 with remaining dough.
7
Place dehydrate baskets in rack positions 3 and 5. Select DEHYDRATE/150°F/SUPER CONVECTION/6 hours and enable Rotate Remind. Press START.
8
Dehydrate crackers until dry. When prompted by Rotate Remind, rotate the baskets front to back and switch rack levels. Carefully flip over the cracker dough.
9
Remove baskets from oven and let rest for 10 minutes. Break crackers into shards.
10
Let 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.