Ingredients

Name: Grain-Free Mexican Spice Crackers
Prep time: 1 hour
Total time: 17 hours + sprouting time
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

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

Directions

1. Soak sunflower seeds for 4 hours. Then drain and rinse well in a colander.
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. Pour into a large mixing bowl and hand mix in the remaining 1 cup of sunflower seeds.
4. Spread onto dehydrator teflex sheets 1/4 inch thick. Score into square crackers,
5. Sprinkle with smoked paprika.
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. Once cool, snap the crackers apart and store in an air tight container. Will last 1-2 months.