Ingredients
- 1 cup sesame seeds
- 2 cups ground brown flaxseed
- 1 cup whole brown flaxseed
- 1 cup sunflower not ground
- 2 tbsp cumin whole not ground
- 1 tsp curry powder
- 1 tsp Himalayan sea salt
- 1 1/2 cups water
- 1 lemon include peel
- 4 stalks celery
- 1 large onion
- 2 large handfuls of kale or spinach
- 1 cup packed parsley
- 1 cup purple carrots optional
Instructions
-
Soak sesame seeds while preparing other ingredients.
-
Place flaxseeds, cumin, curry, and salt in a large bowl and stir.
-
Blend the remaining ingredients except sesame seeds and carrots, then stir into the mixture in the bowl.
-
Drain and rinse the soaked sesame seeds, then stir into the dough.
-
Stir in the grated carrots (optional).
-
Allow to sit for at least 15 minutes so the flaxseeds make the mixture gelatinous.
-
Stir dough and spread 1⁄8 to 1⁄4 inches thick on parchment, plastic, or teflex dehydrator sheets.
-
Using a spatula, score the dough into the size crackers you want.
-
Dehydrate at 105° F for 8–10 hours.
