Rating5/5 (from 1 ratings)5
YieldMakes 3 excalibur dehydrator trays
½ cup sundried tomato (soaked)
1 small eggplant (peeled)
1 sweet bell pepper
1 stalk celery
¼ cup red onion
1 clove garlic (to taste)
2 tablespoons oregano
2 tablespoons parsley
2 tablespoons basil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon agave
2 tablespoons olives
2 tablespoons capers (optional)
3 cups golden flax meal
1. Process everything, except flax meal, in bowl of food processor until fine.
2. Add flax and mix well.
3. Roll (covered with food wrap) 1/8 inch thick on parchment on mesh, or Teflex sheets.
4. Pre-cut and decorate with sliced olives and capers if desired.
5. Dry at 115 degrees for approx 18 hours or until crisp.
Evergreen's ThoughtsBy evergreen
All the flavors of the Italian classic in a light crisp cracker. Perfect with caponata.
Most crisps have a gentle curve to them, perfect for scooping caponata.
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