These crackers are good served with the Cashew Almond Pâté, or a garbanzo bean- or zucchini-based hummus recipe.

INGREDIENTS | SERVES 4

• 1 cup sunflower seeds
• ½ cup sun-dried tomatoes
• 2 cups flaxseeds
• 1 cup chopped fresh tomatoes
• 4 tablespoons fresh basil, chopped
• ½ cup celery, finely chopped
• ¼ cup dates, pitted and chopped
• 1 tablespoon jalapeño pepper, seeded and minced
• 2 tablespoons olive oil
• 2 teaspoons salt

1. Soak the sunflower seeds in water for 4 hours. Soak the sun-dried tomatoes for 3 hours.

2. Grind the flaxseeds into a coarse powder.

3. Set aside the flaxseeds, fresh tomato, and basil.

4. Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeño pepper, olive oil, and salt in a food processor with the S blade.

5. Add the tomato, basil, and ground flaxseeds into the food processor and pulse until all ingredients are well mixed.

6. Spread the mixture about ¼-inch thick onto dehydrator trays with nonstick sheets. Dehydrate at 145°F for 2 hours. Turn over the crackers and continue dehydrating at 115°F for an additional 8 hours.

PER SERVING:

Calories: 772 | Fat: 61 g | Protein: 24 g | Sodium: 1,345 mg | Fiber: 28 g