- 2 cups almonds
- 1 cup sunflower seeds
- ½ cup pumpkin seeds
- 3 Tablespoons ground flax seeds (Fresh ground)
- 2 Tablespoons chia seeds (optional)
- 1 tomato and ½ cup dried tomatoes (soaked in ½ cup water which you will use in the mix)
- 1 cup onion
- 1 cup fresh cilantro
- 1 tsp cumin
- 1½ tsp sea salt
- Almond and/or coconut flour as needed to thicken
(all above seeds/nuts should be organic, raw, presoaked in water for at least 8 hours and dried)
1) First mix the dry ingredients in the processor until it is a coarse powder (sunflower seeds, almonds, pumpkin seeds, flax seed and chia seeds) then set aside in a large bowl.
2) Now mix the wet ingredients in the processor along with the seasonings (Tomatoes, onion, cilantro, cumin, and salt). Add this to the dry mix.
3) Mix the wet and dry together well. If the mixture is too dry, add water. If it is too wet, add coconut/almond flour to thicken. You want it to be a thick paste like consistency.
4) Spread out into thin layer on dehydrator sheets (you will need the paraflex paper on your dehydrator sheets). Thickness will be from 1/8 to 1/4 inch thick. (It helps to wet your hands so the mixture does not stick as you pat it out).
5) Score the crackers with a rubber spatula to the shape/size desired.
6) Put in dehydrator at 105 degrees. After about 8 hours take the crackers out to be flipped. Place an empty tray over the crackers (with no paraflex paper) and flip the crackers onto the new tray, then peel off the paraflex paper.
7) Put back in dehydrator until completely dry; approx 12 more hours (varies depending on wetness and thickness).
8) Remove and crackers will easily break along the score lines.
These crackers keep a long time so I usually make 2-3x the amount at once.
(recipe provided by Dr. Patrick Yeakey, Medford, Oregon)