Prep 10 mins
Cook 12 hrs
Dehydrate longer for crackers, less if you want to make it into a tortilla like wrap for a sandwich. "Store in an airtight container, somewhere close to hand for when the cravings strike!" From karenknowler.typepad.com
- 2 cups flax seeds
- 1 red bell pepper
- 1⁄2 cup sun-dried tomato
- 2 cups fresh tomatoes
- 1 lemon, Juice of
- 1 garlic clove
- 1⁄2 large onion, chopped
- Blend all ingredients together in a food processor. Add water if a little too dry.
- Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
- Score the size of crackers you’d like with a knife or spatula before dehydrating.
- Dehydrate around 115°F overnight and flip over once one side is dry. Dry to completion.