RECIPE FOR ITALIAN CRACKERS
For 1.5 Excalibur Dehydrator trays
2 red peppers ( I used 1 one red, 1 violet!), chopped
2 tomatoes, chopped
1/2 C sundried tomatoes, soaked and chopped
1/2 C soaking water
2 sprigs of fresh basil
2 cloves of garlic
1/2 C flax seeds, whole
1/2 C flax seeds, ground
1/2 C buckwheat, sprouted for 1-2 days (and dehydrated if you have a dehydrator)
1/2 C hemp seeds (or more buckwheat if hemp is unavailable)
1 TBSP chia seeds
1 tsp salt
Blend peppers, all tomatoes, basil and garlic and soaking water in your Vitamix.
Add remaining ingredients, blend until well combined.
Spread on dehydrator sheets, dehydrate for around 4 hours at 42 degrees Celsius.
Flip over, onto mesh sheet.
Cut into desired shapes.
Dehydrate for another 4-5 hours or until crisp.
Store in an airtight container for up to 3 months.
These crackers are great with pesto, guacamole or Sunny Cali spread
or could be sprinkled on top of soup!