YieldFills 9 tray dehydrator
4 cup flax-seed (soaked 12 hours)
1 cup almonds (soaked 12 hours)
2 tomatoes medium size (chopped)
¾ cup red bell pepper (chopped)
¾ cup celery (chopped)
¾ cup zucchini (chopped)
¾ cup carrot (chopped)
½ onion (chopped)
5 cloves garlic (chopped)
3 teaspoons Italian seasoning
2 teaspoons sea salt
1 jalapeno pepper (chopped)
1. Put the flax-seed in a large bowl and set aside.
2. The remaining ingredients, put in the blender and blend until smooth. Pour into the flax seed and mix.
3. Put in the dehydrator (preferably Excalibur) using Teflex sheets and spread the mixture all the way out to the sides, about 1/8th inch thick. Score with a spatula to form two inch squares.
4. Dehydrate for 12 hours, turn over, and dehydrate until crisp.
Rawozzy's ThoughtsBy rawozzy
I like to serve this recipe with dips such as guacamole or salsa, but my favorite way to eat these is to top each cracker with a slice of avocado spread like butter and a slice of tomato.
These crackers serve as a great substitute for bread for me.
I don’t crave bread at all as long as I can have these little beauties.
This recipe is based on a recipe by Elaina Love, Pure Joy of Living Foods, but I have made a few changes.
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