Curry and Pumpkin Seed Crackers
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
Grind the flaxseeds into a powder using a coffee grinder.
In a food processor with an
Sblade, process together all ingredients into a smooth batter.
Spread the batter ¼-inch thick onto dehydrator trays with nonstick sheets. Score the batter with a spatula into square or triangle shapes.
Start dehydrating at 145°F. After 2 hours, turn the dehydrator down to 110°F.
After 4 hours, remove the nonstick sheet and flip the crackers. Continue dehydrating for an additional 8 to 12 hours.
Calories: 436 | Fat: 34 g | Protein: 16 g | Sodium: 306 mg | Fiber: 9 g
Green Pumpkin Seeds
Pumpkin seeds are highly nutritious and rich in protein, zinc, iron, magnesium, as well as omega-3, and omega-6 fats. There is evidence that pumpkins were raised in Mexico before 5,000