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Dehydrated Recipes

Watermelon Strawberry And Coconut Cracker | Commercial Dehydrators

This cracker is light and crispy with an exceptional texture and crunch. Built for the summertime, the watermelon flavor has true summer-time appeal with its refreshing juiciness that elevates any dip or cheese pairing or can be enjoyed by themselves.

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Machine recommendation
Watermelon Strawberry And Coconut Cracker | Commercial Dehydrators
Servings Icon
Serves
32 crackers (from 2 sheets)
Prep time
Prep time
30 minutes
Dehydration time icon
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
Instructions
  1. 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.
  2. Spread the creamy mixture about 1/4 inch thick on non-stick sheet lined dehydrator trays. Spread it evenly from edge to edge and wipe edges clean.
  3. Use a long metal ruler or pizza cutter to cut batter or cracker into desired shapes and sizes.
  4. Sprinkle the sea salt on crackers.
  5. Dehydrate for 1 hour at 145°F, and then decrease to 115°F and continue drying for 24 hours, or until completely dry and crispy.
  6. 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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Machine recommendation
Watermelon Strawberry And Coconut Cracker | Commercial Dehydrators
Servings Icon
Serves
32 crackers (from 2 sheets)
Prep time
Prep time
30 minutes
Dehydration time icon
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
Instructions
  1. 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.
  2. Spread the creamy mixture about 1/4 inch thick on non-stick sheet lined dehydrator trays. Spread it evenly from edge to edge and wipe edges clean.
  3. Use a long metal ruler or pizza cutter to cut batter or cracker into desired shapes and sizes.
  4. Sprinkle the sea salt on crackers.
  5. Dehydrate for 1 hour at 145°F, and then decrease to 115°F and continue drying for 24 hours, or until completely dry and crispy.
  6. 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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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, tending to chickens, and ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via Instagram. Researching and documenting come naturally to Kate, as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/