I’ve tried this recipe before and it was absolutely delicious – although my kids thought it was a bit too onion flavoured – so I’ve gone way easy on the onion this time round and hopefully I’ll get some takers – other than me – although I am always happy to eat the lot myself 🙂
1 cup flaxseed
1 cup water
1 heaped Tbsp. date paste (medjool dates, soaked in a water, drained and blended until paste like in processor)
2 cups seeds – I used 1 1/2 cups pumpkin seeds and 1/2 sunflower seeds
2 more cups of seeds (chopped roughly in a food processor). Again I used 1 1/2 cups pumpkin seeds and 1/2 cup sunflower seeds
1/2 scallion, finely chopped
1 Tbsp. onion powder
1/4 tsp. black pepper
1/2 tsp. salt
Soak the flaxseed in water for about an hour until it becomes thick. Mix in the date paste.
In a large bowl, mix together the remaining ingredients – then add in the date / flaxseed mixture.
You need a moist wet crumbly kind of mixture – if too dry add a little more water.
Spread the mixture on a lined dehydrator tray – about 1.5cm thick. You can use a wet spatula if the mixture is sticking.
Once spread evenly – score the mixture into desired cracker shapes.
Dehydrate at 115 degrees Fahrenheit for 2.5 to 3 hours – flip onto unlined tray and dehydrate a further 1 hour or until dry and crisp.
Store in an airtight container.