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.
Sensitive teeth since bring rawClaireT - 11 hours 19 min ago
Dreadlocksstreem26 - 19 hours 12 min ago
Diet and Exercising for Weight Loss!!!streem26 - 19 hours 24 min ago
Pueraria mirifica - Fountain of Youthlofms - 1 day 21 hours ago
Edamame education neededlaurad - 3 days 15 hours ago