These crackers are delicious served with the Raw Pasta with Cream Sauce.
INGREDIENTS | SERVES 8
- 2 cups flaxseed
- ½ cup sun-dried tomatoes
- 2 cups almonds
- ¼ tablespoon fresh diced cilantro or parsley
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 2 tablespoons fresh diced jalapeño pepper, to taste
Soak the flaxseed in 2 cups water for 6 to 8 hours. Soak the sun-dried tomatoes in 1 cup water for 2 hours.
Set aside the flaxseed. Using a food processor, blender, or heavy-duty juicer, process all the remaining ingredients into a batter.
Pour the batter into a large mixing bowl and mix together with the flaxseed.
Spread the batter ¼-inch thick on dehydrator trays with nonstick sheets.
Start dehydrating at 145°F. After 2 hours, turn down the temperature to 110°F.
After 4 hours, remove the nonstick sheet and flip the crackers. Continue dehydrating for an additional 8 to 12 hours.
Calories: 472 | Fat: 39 g | Protein: 16 g | Sodium: 375 mg | Fiber: 16 g
Cilantro, also known as coriander, is both a culinary and medicinal herb. The whole plant is edible: the green leaves of cilantro are used in traditional Thai and Mexican cuisine, and the seeds are ground and used as the spice coriander. Natural health doctors report that cilantro has chelating effects, gently supporting the removal of heavy metals from the body.