These crackers are delicious served with the Pad Thai recipe.

INGREDIENTS | SERVES 8

• 1 cup flaxseeds
• 2 cups green pumpkin seeds
• 1 cup sunflower seeds
• 2 garlic cloves
• 1 tablespoon curry powder
• ¼ cup onion
• ¼ cup dates, pitted and chopped
• 1 teaspoon salt
• 1 cup orange juice

1. Grind the flaxseeds into a powder using a coffee grinder.

2. In a food processor with an S blade, process together all ingredients into a smooth batter.

3. Spread the batter ¼-inch thick onto dehydrator trays with nonstick sheets. Score the batter with a spatula into square or triangle shapes.

4. Start dehydrating at 145°F. After 2 hours, turn the dehydrator down to 110°F.

5. After 4 hours, remove the nonstick sheet and flip the crackers. Continue dehydrating for an additional 8 to 12 hours.

PER SERVING:

Calories: 436 | Fat: 34 g | Protein: 16 g | Sodium: 306 mg | Fiber: 9 g