SUNFLOWER SEED CRACKERS

SUNFLOWER SEED CRACKERS
based on a recipe in Living in the Raw, by Rose Lee Calabro


2 C sunflower seeds, soaked 6 hrs., rinsed, and drained
2 C flaxseed, finely ground
1 lg. onion
sea salt to taste
3 T Italian herbs (or 1 T each basil, oregano, and thyme
1 T chili powder (optional)
1 T garlic powder (optional)
1/2 – 1 C water

• With the Champion juicer fitted with the blank plate, process the sunflower seeds into a large bowl. (Alternatively, grind very fine in a food processor)
• Add remaining ingredients and mix well, to a medium thick dough. Add more water if you think you need it.
• Spread mixture 1/4 “ thick on a teflex sheet on a dehydrator tray. Keep hands wet to make spreading easier.
• Score the crackers with a spatula.
• Dehydrate at 105 degrees for 5 – 6 hrs.
• Remove each tray from the dehydrator. Place a dehydrator mesh screen over the crackers, place another tray over top of the screen, and flip the entire assembly. Remove the top dehydrator tray and peel off the teflex sheet.
• Replace the trays in the dehydrator and continue dehydrating for another 5 – 6 hours, until the crackers are completely dry.