Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 437 kcal | 124 kcal |
| Protein | 4.7 g | 1.3 g |
| Fat | 36.6 g | 10.4 g |
| saturated | 32.1 g | 9.1 g |
| Carbohydrate | 18.6 g | 5.3 g |
| sugars | 17 g | 4.8 g |
| Fibre | 11.4 g | 3.2 g |
| Sodium | 231 mg | 65 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 980 g organic watermelon
- 3 3/4 cups organic strawberries
- 3 3/4 tablespoons agave (or your preferred liquid sweetener)
- 1 3/4 tablespoons lime juice
- 7/8 teaspoon Himalayan pink salt
- 7 1/4 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 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 63 °C, then decrease to 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.
