This recipe is inspired by Deborah’s delicious crackers in San Diego California. She makes some of the best crackers we’ve ever had!

Tools: Food processor or high speed blender and a dehydrator

Ingredients:
2 cups flax seeds, soaked overnight (in 4 cups water)
1 cup sunflower seeds, soaked overnight
1 cup buckwheat, soaked overnight
1 cup sesame seeds, soaked overnight

2 onions
3 cloves garlic
2 teaspoons sea salt
5 tomatoes
3 tablespoons spice (eg Cajun spice, Italian seasoning or your favourite spice)

Method:
1) Soak seeds 6-8 hours or overnight, then drain. You’ll find the flax will have absorbed all the water. That’s why we soak the flax in double the water.
2) Blend half the flax until smooth.
3) Add onions, garlic, sea salt and tomatoes and continue blending until smooth.
4) Mix in remaining whole ingredients.
5) Spread the dough thinly on a solid dehydrator sheet, and dehydrate for 4 hours, or until top is firm, then flip onto a mesh sheet and continue dehydrating until crisp.