Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
32 crackers (from 2 sheets)
Prep time
30 minutes
Dehydrating time
24 hours
Ingredients
- 4 cups organic watermelon
- 2 cups organic strawberries
- 2 tablespoons agave (or your preferred liquid sweetener)
- 1 tablespoon lime juice
- 1/2 teaspoon Himalayan pink salt
- 4 cups shredded coconut
Ingredients
macros
- 4 cups organic watermelon
- 2 cups organic strawberries
- 2 tablespoons agave (or your preferred liquid sweetener)
- 1 tablespoon lime juice
- 1/2 teaspoon Himalayan pink salt
- 4 cups shredded coconut
Instructions
- Pour watermelon, lime juice, strawberries, agave and salt into a food processor and blend with the blade until the mixture turns creamy. Add coconut then process until well mixed.
- Spread the creamy mixture about 1/4 inch (6 mm) thick on non-stick sheet lined dehydrator trays. Spread it evenly from edge to edge and wipe edges clean.
- Use a long metal ruler or pizza cutter to cut batter or cracker into desired shapes and sizes.
- Sprinkle the sea salt on crackers.
- Dehydrate for 1 hour at 145°F (63°C), and then decrease to 115°F (46°C) and continue drying for 24 hours, or until completely dry and crispy.
- Snap dry crackers apart and set aside to cool; store in an airtight bag or container. They can last up to 2-3 weeks in the pantry and 1-2 months if frozen.
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