Flax-Veggie Crackers

Soak in 4 cups water for several hours:
3 cups flax seeds (1/2 brown, 1/2 golden)
1 cup raw sunflower seeds

Shred in food processor, or very finely dice:
1 red bell pepper
2 carrots

Note: For this section, I use the pulp of 3 carrots after juicing them , and not use any bell pepper.

Puree in a blender or food processor:
4 tomatoes
2 stalks celery
4 cloves garlic
1/3 cup nama shoyu (I used Bragg’s)
1 tsp. sea salt
1 Tbsp. chili powder

By hand, mix all three mixtures together well, and spread on plastic dehydrator sheets, about 1/4 thick. (Usually I need 5 trays for this amount of the recipe. Once I used a 6th one.)

Note: I spread mine out on parchment paper and laid the paper down on the mesh dehydrator sheets. Seems to work better than the plastic dehydrator sheets – no sheen on back of crackers!

Dehydrate at 105 degrees until crackers are dry, about 12 hours.

Check to make sure dry after twelve hours. If not, turn over, take off parchment paper, and finish drying until crackers are crispy!

Break up into small pieces, and store in a tightly sealed container in a cool, dry place.