Tomato Onion Flax Cracker

By pattie_d

Time varies for thickness of cracker. 1 hour at 115 degrees, then 100-110 for rr hours.

Ingredients

• 1 cup Flax Seeds, soaked for 1 hour
• 1/2 cup Sunflower Seeds, soaked for 1 hour, and drained
• 1/4 cup Sun-Dried Tomatoes, soaked in 1/2 cup water, for 1 hour (soaking water included)
• 1/4 of Medium Onion
• 1 Clove Garlic
• 1 tbsp. Agave Nectar
• 1/2 tsp. Crushed Red Pepper
• 1/2 tsp. Sea Salt
• 1/2 tsp. Pepper
• Juice from 1/2 of Lemon

Preparation

Step 1

Soak Flax Seeds in a bowl with 2 cups of filtered water for 1 hour.  Mix remaining ingredients in food processor and blend til smooth.  Add drained Flax Seeds to food processor and pulse to incorporate with remaining ingredients.  Spread mixture evenly on a Teflex dehydrator sheets 1/8″ to 3/16″ thick.  Score into desired size squares (so they will break evenly when done).  Dehydrate at 105 degrees for 5 hours.  Flip to remove Teflex sheet, flip back onto mesh sheet keeping original side of cracker up to prevent from curling and continue dehydrating for 8 hours.  Depending on thickness and crispness desired, you may want to extend dehydrating time.