Ingredients

Name: Gluten-Free Flatbread
Prep time: 4 hours
Total time: 5 hours
Ingredients: 3 cups dry sunflower seeds (hulls removed); 1/2 cup hemp seeds; 2 cup raw almonds; 1 1/2 tsp himalayan salt; 3 Tbsp lemon juice; 1 cup water or more to blend

3 cups dry sunflower seeds (hulls removed)
1/2 cup hemp seeds
2 cup raw almonds
1 1/2 tsp himalayan salt
3 Tbsp lemon juice
1 cup water or more to blend

Directions

Soak the sunflower seeds and almonds for 4-8 hours in purified water ( enough to cover) then rinse well and drain
Blend everything together in a blender until smooth leaving a little bit of texture if desired
Line a dehydrator tray or cookie sheet with parchment paper
Spread the batter onto 2 or 3 trays or sheets and score into bread sized pieces. More batter per tray will make it more like bread.
A. Bake at 350 for 15-20 minutes or until golden brown. OR
B. Dehydrate at 110F for 8 hours then flip and dry until desired texture is achieved (longer for crackers and shorter for bread)