Spicy Flax and Herb Crackers

This recipe was inspired by Raw Food Real World by Sarma Melngaillis and Matthew Kenney. These crackers were so delicious they didn’t last more than a few days here. They are high in protein, fatty acids and iron. They are great paired with a salad or soup. I carry them with me as a snack to fuel my busy day!

1 cup sunflower seeds,soaked 1 hour or more

1 cup raw almonds, soaked 2 hours or more ( I used walnuts)

1/2 cup sun-dried tomatoes, soaked 1 hour or more

2 red bell peppers cored and chopped ( I used 1 red pepper and 1 zucchini)

3 small jalapeno peppers, cored

2 cups golden flaxseeds, finely ground ( I ground them in a coffee grinder)

1/2 cup lime juice

1 tablespoon cumin powder

1 tablespoon chili powder

1 teaspoon sea salt

1 large handful mixed fresh herbs like cilantro, basil or parsley

Step 1– In a food processor, place sunflower seeds, almonds, and tomatoes and pulse. Add peppers, flaxseed, lime juice,and spices. Add water if needed for a spreadable consistency.

Step 2– Using an offset spatula spread mixture onto 4 teflex lined dehydrator trays. Dehydrate at 115 for 6 to 8 hours or overnight. Flip sheets over onto mesh tray and peel away teflex sheets. Break or cut into pieces and dehydrate another 4 to 6 hours until crispy. Store in airtight container for a week or 2.



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