Ingredients
- 1 cup raw sunflower seeds, non-salted
- 1/2 cup sun-dried tomato
- 2 cups flax seeds
- 1 cup chopped tomatoes
- 4 tbsp chopped fresh basil
- 1/2 cup celery, chopped finely
- 1/4 cup dates, pitted, chopped
- 1 tbsp jalapeno pepper, seeded, minced
- 2 tbsp olive oil
- 2 tsp salt
Instructions
- Soak sunflower seeds and sun-dried tomatoes in water for 4 and 3 hours respectively.
- Grind the flax seeds into coarse powder.
- Drain sunflower and tomatoes, and pour into food processor; add dates, olive oil, jalapeno pepper and salt, and process. Add the chopped tomatoes, ground flax and basil, and pulse until thoroughly mixed.
- Spread the mixture 1/46 mm thick on dehydrator trays lined with non- stick sheets. Dry at 63°C for 2 hours.
- Bring it out and cut into desired cracker sizes. Flip to the other side and dehydrate at 46°C for another 8 hours.
