Lemon Seed Crackers topped with Banana Butter and Radish

Last week I kept pondering different ways of paying tribute to this months food art calendar card since March will be here in a blink.  I created a 2018 set where February was all about the Radish.  After casually tossing out another bread layout idea, I decided upon dehydrated crackers.  It's been awhile.  So over this past weekend I tolled away and came up with Lemon Seed Crackers topped with Banana Butter, Radish, Cilantro, Chia Seeds and Turmeric.  The Banana Butter idea came by way of my last food story post.  I made Banana Bread Doughnuts and Loaf so there were lots of those yellow beauties hanging out in the kitchen.  And since I also love Butter on Crackers here was a chance to combine and try something new.  The flavor togetherness totally worked and created this harmonious palette pleasing experience.  I like finding new ways to repurpose basic ingredients especially those always found in the kitchen.  Transformation of these items keeps everything feeling new and less stagnant, more renewed and Yes Please to more Renewed!!!  Continue below to check out this week's Lemon Seed Crackers topped with Banana Butter and Radish February Food Story Adventure:)

Here's what you need to get started...

Lemon Seed Crackers topped with Banana Butter and Radish | Seed Plant Water Grow

Lemon Seed Crackers

1/4 cup Millet Flour

1/4 cup Quinoa Flour

1/4 cup Sunflower Seed Meal

1/4 cup Flax Meal

1 tbsp Arrowroot Flour

5 tbsp Lemon Juice

4 tbsp Olive Oil

1 tsp Braggs Amino

1 tbsp Chia Seeds

2 tbsp Nutritional Yeast

1 tsp Lemon Pepper


Banana Butter

1 Banana

5 tbsp Vegan Butter

1 tsp Lemon Juice

1/4 tsp Turmeric


Chia Seeds




Red Onion


Let's first work on the crackers.  It's really simple.  The only thing extra needed is a dehydrator and if you don't have one then using a convection oven at low temperature should do the trick.  I haven't tried it this way but know lots of folks who have and seem to be successful.  I just prefer a dehydrator.  It really pulls the moisture out providing a longer lasting crispness especially when stored in an air tight container.  

So let's get started.  Add all the Lemon Seed Cracker ingredients to a bowl and mix together.  It'll form a thick yet somewhat fluid consistency.  It definitely needs the moisture for binding so add a touch more of any of the liquids if needed to ensure a proper spreadable mix.  Place on a solid dehydrator sheet and spread into a big square.  Then carve out desired cracker shape.  Usually I wait an hour into the drying process before cutting a pattern but this mix can handle it from the beginning.  See photo below.  Now pop in your dehydrator per manufacturer instructions.  I usually set mine at 135-155 or lower(if I have the time).  It can take anywhere from 8 to 15 hours depending on thickness of cracker and dehydrator setting.  Just experiment.  There's no right or wrong way.  Somewhere at the halfway point remove the solid dehydrator sheet from under the crackers and let them rest on a regular ventilated dehydrator sheet then continue drying till you achieve preferential firmness.

Now for the Banana Butter.  Add the Banana, Vegan Butter, Lemon Juice and Turmeric to a food processor or high speed blender and blitz away.  Pour resulting mix into a serving dish of choice.  Set aside or place in refrigerator till it's presence is required.  Top with extra Chia Seeds and Turmeric if so desire.

Grab your crackers.  Smear on a dollop sized serving of Banana Butter then top with a piece of sliced Radish, Cilantro Leaf, Chia Seeds and Turmeric, you can even throw in some(not pictured here but found out later) Red Onion and Capers.  SOOOO Good.  A happy healthy party.  ENJOY:)