Rating4.4/5 (from 10 ratings)4.4
1 cup golden flax seeds
1 cup brown flas seeds
½ cup sun-dried tomatoes, soaked in 1 C lukewarm water until soft
1¼ cup pumpkin seeds, soaked and drained
1 tablespoon Shoyu, or to taste
1 teaspoon lemon juice, fresh squeezed
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, ground to taste
½ teaspoon crushed red pepper flakes
1/8 cup parsley, chopped
1/8 cup cilantro, chopped
- Put flax seeds in a large bowl with 2 1/2 cups of filtered water and soak seeds for at least 30 minutes.
- Mix all other ingredients (including sun-dried tomato soak water)in food processor and process until smooth.
- Mix all ingredients.
- Spread evenly on 2 Teflex dehydrator sheets and dehydrate at 115Â°F for 6 hours. Flip and transfer to a mesh screen for 6 additional hours.
It helps to score the crackers when you first put them onto the Teflex sheet so that they break along the lines later.
Kandace's ThoughtsBy kandace
This variation came from experimenting with different herbs and seeds and is based on a recipe found in Vegan World Fusion. I especially like this recipe with raw hummus.
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