Rating5/5 (from 2 ratings)5
1 cup of sprouted lentils
1/2 cup of ground sunflower seeds
2 tablespoons balsamic vinegar
1 tablespoon coconut oil
2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon agave nectar
Salt to taste
1. Mix all ingredients really well in a food processor.
2. Spread on dehydrator sheet about 1/4-inch thick. Dehydrate for a few hours, then flip over and dehydrate until desired moisture is achieved. (Sorry I don't have exact times - I can't remember how long I left them in for now!)
3. Cut into squares and serve with mango chutney. Really tasty so probably best to triple the quantities!
Sv3's ThoughtsBy sv3
These are based on Brendan Bazier's crackers which he bakes in the oven but I dehydrated mine and they turned out great!
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