Raw Pumpkin Crackers


40 gr. yellow capriscum,

145 gr. pumpkin pulp,

1/2 tsp onion powder,

1 tsp garlic,

1 tsp salt,

1 tbsp coconut oil,

1,5 tbsp lemon juice,

1 tsp turmeric,

4 tbsp water,

1 tbsp agave,

1/4 tsp cayenne,

2 tbsp almond meal,

2 tbsp flaxseed ground


  1. In a small bowl add  water and ground flax, let them rest for 10 minutes.
  2. Add all remaning ingredients into the food processor and mix until get dough consistency.Then add flax mix, blend again.
  3. Remove dough from the food processor. Make a ball with your hands. Place the ball between two sheets of parchment and roll out with a rolling pill as thin as possible, without breaking any of the edges.
  4. Put the rolled out dough on a baking sheet and use a pizza cutter to make scores in the crackers for later. Dehydrate for about 8 hours and then flip. Bake another 2 hours or until crisp on both sides if you need.

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