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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Ingredients

 

PESTO
1 large bunch basil
4-5 cloves of garlic
1/2 cup pumpkin seeds
1 tablespoon flax oil
3 tablespoons olive oil
Salt and pepper to taste
CRACKERS
1 cup golden flax seeds (ground into flour)
2 tablespoon hulled sesame seeds
1/2 cup almonds (soaked, slightly ground)
1 quarter red onion (chopped)
1 large collard leaf (cut into thin strips)
4-5 tablespoons pesto
3 leaves of basil (chopped)
1 sprig of rosemary (chopped)
Pulp from one juiced carrot
1-2 tablespoons of water
Salt and pepper to taste

Recipe Directions

1. Pesto: Process in the food processor until creamy

2. Crackers: Mix the crackers until well mixed. They should be pretty sticky!

3. Evenly distribute on 1-2 Teflex sheets this depends on how thick or thin you like your crackers. I prefer to have thick crackers myself.

4. 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 dehydrating time be at least a few hrs. Like 2 hrs at 145 and 5-6 hrs at 115.

Aiyana's Thoughts

By aiyana

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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