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Nutty Flax Crackers

by admin on July 17th, 2013

1 cup            raw pecans or walnuts

1 cup            raw sunflower seeds

1 cup            raw almonds

¼ cup           ground or unground flaxseed

1 med           tomato

1 cup            onion

1-2 tsps.     sea salt

  • Add all ingredients to a food processor.  Process, until well blended, but still a little chunky.
  • Spread onto dehydrator sheets.  (I like to place another Teflex sheet over and use a rolling pin.)  Score, for desired size of crackers.
  • Dehydrate for 12 hours at 115 degrees.  After 4-6 hours flip the crackers for even drying.  (Longer if desired.)
  • Store in glass container.

From → Raw Foods

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