Tomato/Cilantro Flax Crackers
These are really good, and served with hummus, they are to die for.
1 cup golden flax seeds 1 cup brown flax seeds
½ cup sun-dried tomatoes, soaked in 1 C lukewarm water until soft
1¼ cups pumpkin seeds, soaked and drained
1 tablespoon Shoyu, or to taste (make sure your soy sauce is gfcf! I actually left it out, and it was ok.)
1 teaspoon lemon juice, fresh squeezed
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, ground to taste
½ teaspoon crushed red pepper flakes
⅛ cup parsley, chopped
⅛ cup cilantro, chopped
1.Put flax seeds in a large bowl with 2 1/2 cups of filtered water and soak seeds for at least 30 minutes.
2.Mix all other ingredients (including sun-dried tomato soak water)in food processor and process until smooth.
3.Mix all ingredients.
4.Spread evenly on 2 Teflex dehydrator sheets (or parchment paper) and dehydrate at 115°F for 6 hours. Flip and transfer to a mesh screen for 6 additional hours.
It helps to score the crackers when you first put them onto the Teflex sheet so that they break along the lines later.