Raw Veggie Flax Seed Dehydrated Crackers
2 cups of flax seeds soaked in 2 cups of filtered water for 8 hours
1/4 cup sunflower seeds finely ground in coffee grinder
4 carrots grated
handful of fresh Italian parsley
small handful of fresh chives
a small chunk of red cabbage cut into smaller chunks (about 3/4 cup worth)
1/3 of a large red onion, cut into small chunks
a handful of raw sunflower seeds and raw flax seeds
Chop the parsely, chives, cabbage, onion and the handful of sunflower and flax seeds together in a food processor. Do not over-chop them, a few quick pulses will do the trick.
Combine the chopped veggies with the soaked flax seeds and the finely ground sunflower seeds.
Mix well, very well.
Spread onto teflon sheets to a thickness of about 1/8 to 1/4″ and place on dehydrator trays.
Dehydrate at 105 degrees (low heat preserves the precious enzymes) for 10 to 12 hours. Flip the crackers onto mesh sheets after about 6 or 7 hours. The crackers will become crisper after they are taken from the dehydrator. Ten hours is usually enough time unless your crackers are on the thicker side, I like mine thin.