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  • 2 cup almonds (soaked and rinsed)
  • 2 cup walnuts (soaked and rinsed)
  • 2 cup sunflower seeds (soaked and rinsed)
  • 1 cup pumpkin seeds(soaked and rinsed)
  • 6 tbs flaxseed
  • 3 tbs hemp seeds
  • 6 sun-dried tomatoes
  • 6 pieces of sun-dried capsicum (about 1 whole capsicum)
  • 10 basil leaves
  • 1 tbs cumin
  • 1 tbspn nutritional yeast
  • 3 cloves of garlic finely minced
  • 1 onion (chopped)
  • 1-to-2 teaspoons dulse salt
  • I had wild rocket growing in the garden and so I picked some of the flowers and leaves and tossed them through at the very end after all the processing had been done.
  1. Add all ingredients except hemp seeds to food processor. Process well, until quite well blended but still chunky. At the end, mix hemp seeds through manually.
  2. Spread onto four dehydrator sheets.
  3. Dehydrate for 2 hours at 115. After two hours score the crackers with a knife so that they’ll be easier to separate later. Dehydrate for another 8 hours at 105 and then flip crackers and remove Teflex sheets. Dehydrate for 3- 4 more hours at 105 until dry and cracker-like!
Recipe by My Kitchen Heals at