Saturday, April 25, 2015

Seed Crackers

1 1/2 cups raw sunflower seeds, soaked overnight, drained
1 1/2 cups raw pumpin seeds, soaked overnight, drained
1/2 red onion
1 to 2 stalks celery
1/2 head of garlic cloves
1/2 green jalapeno, minus the seeds
1 1/2 Tbsp (4 1/2 tsp) fresh rosemary
1 red bell pepper (capsicum)
4 carrots
 a handful of parsley

Grind all ingredients in a meat grinder or Champion Juicer. Alternate the seeds with vegetables to help blend mixture. Add sea salt to taste. Mix well (use hands).

Drop by spoonfuls onto a baking stone and heat in a dehydrator until crisp on top. Turn and continue to dry until crisp and completely dry.

If you don't have a dehydrator, use an oven heated on low, turn off heat and dry crackers. Continue process (remove crackers; reheat oven; add crackers to dry; etc.).

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