Most important - have fun!!
For crackers you can give yourself permission to go wild and have fun!! Experiment using up leftovers, extra vegetables in the fridge and juicing pulp. Equal parts of vegetables and nuts/seeds/sprouted grains usually make up the base, which is then seasoned with whatever strikes your fancy.

Crackers are great on their own, and even better layers with dip, avocado and some salad. We never make the same cracker twice!

Here's the recipe:

3 parts juice pulp (a small amount of wheatgrass is okay but not too much)
3 parts sunflower seeds
1 part tahini
Squeeze of lemon juice to taste
Sea salt to taste (`option`al)
Spices of your choice to taste (pepper or parsley or cumin and garlic)

Optional: You can substitute other seeds for the sunflower (or even a mix). Flax & sesame are both great in crackers. It’s often nice to grind half, and leave the other half whole for visual interest and texture.

Method:
1) Grind sunflower seeds (you can leave some whole for texture too)
2) Mix in juice pulp
3) Add tahini to help it hold together
4) Add lemon juice, sea salt and spices to taste
5) Spread on a dehydrator solid sheet and dry at about 62 degrees Celsius for 3-4 hours.
6) Transfer to a mesh dehydrator sheet and score into cracker shapes
7) Continue drying at about 45 degrees until crisp

Tip: For an extra flavour boost on your crackers sprinkle sea salt or your favourite seasons on top of the cracker before dehydrating.

Dehydrator Temperature Settings
It's considered good now (with scientific research to prove it) for raw food lovers to set the dehydrator at a higher temperature for the first few hours. This can HALF drying time, and still preserves the nutrients and enzymes in your food. How you ask? When food is first placed in the dehydrator it has a very high water content. The level of evaporation is high, and keeps the food MUCH cooler than the air temperature in the dehydrator. Lab results have confirmed this. You save time and money!