Dehydrated crackers
1 cup soaked flax seeds, soaked 10 hours in 2 cups water
2 cups NT crispy nuts and seeds.
I like to use combinations of almonds, pumpkin seeds, sunflower seeds, and sesame seeds.
2 cups vegetable pulse.
If you juice this is a great opportunity to use up the pulp, just make sure to chop up any big chunks or long strings. Otherwise food process the vegetables to a fine consistency and squeeze out juice. Use carrots, beets, zucchini, onions, celery, peppers and/or tomato.
3-4 T dry herbs—garlic powder, oregano, basil, pepper
1 T sea salt or more to taste
Process the flax seeds in a food processor until they form a goopy mixture. Process the nuts and seeds until finely chopped. Mix all ingredients together in a large bowl. Spread ¼ inch thick on parchment paper covered dehydrator trays. Uses about 4 trays. Dehydrate for 8 hours, flip and pull off paper. Dehydrate for an additional 8 hours.