I am making this in my dehydrator right now! I made some pesto last night and decided it would make great crackers.
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Recipe Directions

Pesto:
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
Process in the food processor until creamy
Crackers:
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.
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 Thoughts

I am making this in my dehydrator right now! I made some pesto last night and decided it would make great crackers.

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