Rosemary Almond Crackers
You can also use an oven for this recipe for faster turnaround time or if a dehydrator is unavailable.
½ Cup Navitas Naturals Flax Seed Sprouted Powder
½ Cup Golden Flax Seeds
2 Cup Water
1 Cup chopped Almonds
2 Celery Stalks
2 Garlic Cloves
1 tsp Sea Salt
3 Tbsp Lemon Juice
2 Tbsp fresh Rosemary Leaves, heaping
Soak the flax seeds for 20 minutes in water until seeds are well saturated. In a food processor, puree the flax mixture with remaining ingredients, forming a dough.
Dehydrator method (raw):
With the back of a spatula, spread mixture thinly onto several non-stick dehydrator sheets. Dehydrate at desired temperature until mostly dry.* Peel the mixture away from the sheet and cut into desired cracker shape. Makes about 8 cups of crackers.
Grease 2 baking sheets and spread mixture thinly on sheet. Bake at 300 degrees for 45-50 minutes, or until crackers begin to turn golden brown but are not burned. Break into pieces.
*NOTE: Dehydrators don’t burn food, so you can dehydrate at as low a temperature as you wish for maximum nutritional content, or use a higher temperature or a faster turnaround time. Dehydrated at 115 degrees, the crackers will take between 12-14 hours.