1 cup walnuts and/or pecans (soaked)
1 cup sunflower seeds (soaked)
1½ cups winter squash (diced)
1 cup apple (cored, diced)
⅔ cup onion (diced)
2 teaspoons salt
1 tablespoon dried sage
1 teaspoon cayenne
Water, as needed to blend
1. Combine all ingredients in a blender or food processor and add water only as needed to combine into relatively smooth mixture. You want the consistency to be wet and easily spread but not runny.
2. Spread out onto a non-stick dehydrator sheet, smooth to a relatively uniform thickness (about 1/4 inch) and dehydrated at 110 for 24 hours, flipping crackers and removing sheet after 14 hours.
3. Store in an airtight container for a month or more.
Eatingfoodraw's ThoughtsBy eatingfoodraw
This cracker was inspired by one of my favorite autumn soups and is a great way to make use of all those apples, squash and onions kicking around come fall.
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