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Rosemary Croutons or Flax Crackers

Posted 14 years, 5 months ago at 5:52 pm. 1 comment

2 cups golden flax seeds soaked in 3 cups water for 4-6 hours
2 cups sunflower seeds (or almonds) soaked in water for 6-8 hours
3 carrots chopped
2 cups celery chopped
1 cup red bell pepper
3 T dried rosemary
2 T garlic powder or 3 cloves of garlic
2 T Italian seasoning
1/2 t cayenne
1 1/2 T Celtic Sea Salt

In a food processor blend the soaked flax and sunflower seeds until if forms into a pate (few flax seeds should remain whole). The pate should be gelatanous. Place in a large mixing bowl, and set aside. Continue by also processing the remaining ingredients until finely minced if not blended smooth. Mix ingredients in the bowl with the flax batch until thoroughly mixed. I find that mixing it with my hand opposed to a spoon is far more effective. Spread on dehydrator sheets spread a 1/2 inch even layer on each sheet. When even, continue by scoring. Place in dehydrator and dehydrate at 105 degrees for 12-16 hours. Flip over after 8 hours and remove teflex sheets. Croutons will store for one month in a closed container.

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