Rating4/5 (from 3 ratings)4
1 large bunch basil
4-5 cloves of garlic
1/2 cup pumpkin seeds(cheesy favor)
1 Tbsp flax oil
3 Tbsp olive oil cold pressed( more depending on how oily you like it)
salt and pepper to taste
1 cup golden flax seeds-grind in the food processor until “flour” like.
2 tbsp hulled sesame seeds- keep whole just add them to your batter
1/2 cup soaked almonds ground keep slightly chunky
1 quarter red onion chopped
1 large collord leaf cut into thin strips
4-5 Tbsps of our wonderful pesto that we let sit in the fridge over night
3 leaves of basil chopped
1 sprig of rosemary chopped
pulp from one juiced carrot
1-2 Tbsp of water just enough to make stick together
salt + pepper to taste. If not a pepper fan leave it out
Pesto: Process in the food processor until creamy
Crackers: Mix the crackers until well mixed. They should be pretty sticky!
Evenly distribute on 1-2 Tef. sheets this depends on how thick or thin you like your crackers. I prefer to have thick crackers myself.
Dehydrate at 145 degrees for 2-3 hrs and then at 115 for 6-8 hrs. -If you decide to make thin crackers you could probably cut the dehdrating time be at least a few hrs. Like 2 hrs at 145 and 5-6 hrs at 115.
Aiyana's ThoughtsBy aiyana
I am making this in my dehydrator right now! I made some pesto last night and decided it would make great crackers.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
How do you not get bored of just raw fruit and veg 24-7?????jeddoveyl - 16 hours 19 min ago
Natural Hair ColorClaireT - 1 day 5 hours ago
What is the one kitchen tool you could not live without?TammiTrue - 5 days 21 hours ago
Avocado headache!!!stellabbell - 1 week 1 day ago
Best Juicer?marinay4510 - 1 week 2 days ago