– 2 cups of flaxseed
– 2 cups of sunflower seeds
– 1 cup of walnuts
– 1 cup of pumpkin seeds
– ½ cup of sliced almonds
– ½ cup Soya sauce
– Fresh cilantro
– A dash of ground cumin
Let the seeds and nuts soak in water for at least one hour then drain and mix them all together. Add the rest of the ingredients.
Spread on the dehydrator’s non-sticking sheets and dehydrate for 3 hours at 115-125F. Then change side, removing the non-sticking sheets completely and dehydrate for another 5 hours or until the crackers are crunchy. If you want your crackers to look nice and square, cut them before dehydrating. As you can see from the picture, i don’t…
I have never prepared them in a standard oven but apparently you can preheat the oven to 400 degrees and bake the crackers for 20-30 minutes.
Flaxseed crackers are delicious with salad, hummus… Bon appétit!