Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
4
Prep time
15 minutes
Dehydrating time
14 hours
Ingredients
- 1 cup raw sunflower seeds, non-salted
- 1/2 cup sun-dried tomato
- 2 cups flax seeds
- 1 cup chopped tomatoes
- 4 tbsp chopped fresh basil
- 1/2 cup celery, chopped finely
- 1/4 cup dates, pitted, chopped
- 1 tbsp jalapeno pepper, seeded, minced
- 2 tbsp olive oil
- 2 tsp salt
Ingredients
macros
- 1 cup raw sunflower seeds, non-salted
- 1/2 cup sun-dried tomato
- 2 cups flax seeds
- 1 cup chopped tomatoes
- 4 tbsp chopped fresh basil
- 1/2 cup celery, chopped finely
- 1/4 cup dates, pitted, chopped
- 1 tbsp jalapeno pepper, seeded, minced
- 2 tbsp olive oil
- 2 tsp salt
Instructions
- Soak sunflower seeds and sun-dried tomatoes in water for 4 and 3 hours respectively.
- Grind the flax seeds into coarse powder.
- Drain sunflower and tomatoes, and pour into food processor; add dates, olive oil, jalapeno pepper and salt, and process. Add the chopped tomatoes, ground flax and basil, and pulse until thoroughly mixed.
- Spread the mixture 1/4 inch (6 mm) thick on dehydrator trays lined with non- stick sheets. Dry at 145°F (63°C) for 2 hours.
- Bring it out and cut into desired cracker sizes. Flip to the other side and dehydrate at 115°F (46°C) for another 8 hours.
