A very nice, summery cracker recipe – perfect to go with a mediterranean salad with rocket, cherry tomatoes, olive oil and balsamico!
1 C flax seeds, ground
2 TBSP Chia
1/2 C sundried tomatoes, soaked
1/2 C soaking water
60 ml cold pressed olive oil
1 tomato, chopped
1/2 yellow capsicum
1/2 lemon, juiced
2 cloves of garlic
1 pinch of salt
1 TBSP sunflower seeds
1 TBSP pumpkin seeds
Combine all ingredients in a food processor or in a blender.
Spread on 1 dehydrator tray.
Sprinkle with sunflower seeds and chopped pumpkin seeds.
Dehydrate at 50 degrees celsius for 3-4 hours .
Flip, cut into desired shapes.
Dehydrate for another 4-5 hours at 42 degrees.
If it is really nice and hot, you can also dry your crackers in the sunshine!
Make sure you spread the mixture thinly and evenly.
Then place the tray in the one spot that gets the most sun all day long.
Your crackers should be ready for dinner if you make the recipe in the morning.