Pure Joy Planet

Grain-Free Mexican Spice Crackers

rain-Free Mexican Spice Crackers
Prep
1 hour
Cook
16 hours
Ready in
17 hours + sprouting time
Serves
30

Ingredients

  • 6 cups sunflower seeds , soaked
  • 1/2 cup golden flaxseeds, ground
  • 2-4 cups of water (enough to blend)
  • 1/3 cup lemon juice
  • 2 cups tomatoes and/or red peppers
  • 1/3 - 1/2 red onion
  • 3 tsp onion powder
  • 2 tsp garlic powder or 1 clove garlic
  • 3 tsp chili seasoning mix
  • 2 tsp cumin powder
  • 1/4 tsp cayenne
  • 3 tsp mineral salt
  • 1 small jalapeno - optional for a spicier kick
  • 2 Tbsp. nutritional yeast - optional
rain-Free Mexican Spice Crackers

Directions

  1. 1. Soak sunflower seeds for 4 hours. Then drain and rinse well in a colander.
  2. 2. In a high speed blender, blend all ingredients except 1 cup sunflower seeds, on high until smooth. You can do in two batches if you have a smaller blender pitcher.
  3. 3. Pour into a large mixing bowl and hand mix in the remaining 1 cup of sunflower seeds.
  4. 4. Spread onto dehydrator teflex sheets 1/4 inch thick. Score into square crackers,
  5. 5. Sprinkle with smoked paprika.
  6. 6. Dehydrate at 115 degrees for 6-8 hours, flip them on to the mesh sheet and peel the teflex sheet off. Continue drying for another 6-8 hours or until dry.
  7. 7. Once cool, snap the crackers apart and store in an air tight container. Will last 1-2 months.