
Prep
1 hour
1 hour
Cook
16 hours
16 hours
Ready in
17 hours + sprouting time
17 hours + sprouting time
Serves
30
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

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.