Flax-Veggie Crackers

I got these crackers from my friend Debbie on my birthday, and they are delicious. Cheryl has been enjoying making them also. Because the seeds have been soaked, they are considered sprouted.  You can read more on the heath benefits of sprouted seeds here.

Flax - Veggie Crackers

Soak in 4 c. water for several hours:

               3 c. flax seeds (half brown, half golden)

               1 c. raw sunflower seeds

Shred in food processor, or very finely dice:

               1 red bell pepper

               2 carrots

Puree in blender:

               4 tomatoes

               2 stalks celery

               4 cloves garlic, peeled

               1/3 c. Nama Shoyu* (a raw unpasteurized soy sauce)
               1 t. sea salt
               1 T. chili powder

Mix all three mixtures together well, by hand, and spread about ¼" thick on plastic dehydrator sheets.  Cut into cracker shapes (we didn't do this, as you can easily break them in cracker-sized pieces after they dry) and dehydrate at 105 degrees until crackers are dry on top (about 24 hours).  Turn over, remove the plastic sheets, and finish drying until the crackers are crispy. Eat plain or add sliced avocados on top.

* Debbie and Cheryl used Braggs Liquid Amino, 
  Dee used the 'regular' soy sauce she had on hand.

by Dee, wife of Barbara's son Scott