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Spinach and Herb Crackers
* Dehydrator and food processor required.
Great crackers with a terrific crispy crunch!
Makes about 2 1/2 trays (using a dehydrator)
Ingredients:
1 C brazil nuts
1/2 C pecans
1/2 C ground flax seeds, soaked in 1 1/2 cups of water for 1 hour
8 sun-dried tomatoes, rehydrated
1/4 C red or sweet onion
2 C fresh spinach, packed
1/3 C shredded dried coconut
1/2 C sesame seeds
1/3 C water
2 tsp sea salt
1 tsp dried savory
1/2 tsp dried oregano
1/2 tsp minced garlic
Preparation:
Combine nuts in a food processor and blend until very small and kind of fluffy. Add remaining ingredients and continue to process until smooth. Spread thin over teflex sheets and dehydrate at 115 degrees for about 3 hours. Flip onto mesh screen* and continue dehydrating for another 12 hours. Store in air-tight container.
*If you want these shaped in triangles or squares, now is the time to cut them. You can use a pizza cutter for a really quick cut. Alternatively, you may just break them into manageable sized pieces when they are completely dried.
Tanja’s Flax Crackers
*Requires Dehydrator
1C Flax seeds soaked in
1 1/2C water, 1-8 hours
1/2C Tomato, chopped
1/2C Italian Parsley
2T Onion, chopped
1t Garlic, minced
Salt and Pepper to taste
Optional 1/4C Flax meal
Pulse all ingredients in a food processor, starting with the veggies, then add the flax seeds, seasonings and meal, if desired. When well incorporated and a nice, doughy consistency, spread thinly on teflex, or other dehydrator sheets and dehydrate for 6-8 hours. Remove from sheets, cut into small squares and return to dehydrator for 12-16 hours, or until dry and crispy!
Enjoy!
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