Raw Dehydrated Flaxseed Crackers
Makes at least 40-50 crackers
2 cups flaxseed, ground
1 cups flaxseed kept whole
2 cups sunflower seeds, soaked overnight then rinsed.
1 kg carrot
3 cups water
3 T garam masala
1 T sea salt
1) Grind, process or grate the onions and carrots (with whatever equipment you have!)
2) Blend bananas, garam masala, salt, sunflower seeds and water together. Combine in large bowl with the vegetables. Add ground and whole flaxseed, then mix well.
3) Spread on Teflex dehydrator sheets, about 3-4mm thick (this recipe will make 6 trays, depending on how thick you want them). Score lines with a knife to size your crackers. Start dehydrating at 115F for about three or four hours. Then turn over onto mesh screens, remove Teflex and continue drying until crisp.