Ingredients
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1 cup sun dried tomatoes, soaked overnight
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¼ medium red onion, minced
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2 cloves garlic, minced
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1-¼ teaspoon sea salt
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1-½ teaspoon lemon juice
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2 tablespoons fresh herbs, minced
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1-½ cups mixed vegetables, chopped
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2 cups flax seeds, soaked for 1-2 hours in 2 cups of filtered water
Instructions
Strain sun dried tomatoes from soaking liquid, reserving liquid.
Blend all ingredients except flax seeds until almost smooth, leaving a few chunks for texture. Include the tomato soaking water in blender as needed to keep things moving.
Transfer to a bowl, stir gelatinous flax seed mixture into puree. Using a small spoon, dollop dots of batter on dehydrator sheet to make round crackers. Alternatively, spread about 1 to 1-½ cups of batter onto each 16”x 16” square dehydrator tray covered with parchment paper.
Dehydrate at 105 F at least 24 hours, or until crispy.
Remove from dehydrator and serve or store. Yields approximately 50 crackers.
