Sunflower Seed Crackers
Perfect for the on-the-go food and full of goodness and flavour.
The addition of more onion and salt these can taste like cheese and onion crisps!
Preparation time: 10 mins, plus about 24 hours dehydration time
Serves: Makes about 50-60 crackers, depending on size and thickness
Ingredients:
2 cups sunflower seeds, soaked over night
2 cups flax seeds, soaked over night
1 small onion
1 tbsp Himalayan salt (or more to taste) or ¼ cup tamari
2 tbsp lemon juice
2 tbsp olive oil
couple of handfuls of fresh parsley and some chives if you have them
1 or 2 cloves of garlic (optional)
1 cup water
Method:
Put all the ingredients in the food processor and mix, keeping the seeds in tact
On two or three dehydrator trays with teflex sheets, spread out with damp hands, flatten with a damp palette knife. Score with the blunt side of a knife
Dehydrate at 145 deg Fahrenheit or 62.78 deg Celsius for 2-3 hours, reduce heat to 115 deg Fahrenheit or 46.11 deg Celsius
Turn over when teflex sheet peels away easily, remove teflex and continue dehydrating for 6-8 hours until crisp