Ingredients:
- 2 cups quinoa, sprouted 24 hours, rinsed and drained
- 1/2 cup flax meal
- 1 cup sunflower seeds
- 1/2 cup parsley
- 1 clove garlic
- 3 green onions, chopped
- 1/2 red bell pepper, chopped
- 10 sundried tomatoes, soaked for 1-2 hours
- 2T Nama Shoyu
- 1/4 Cup cold pressed extra virgin olive oil
- 1t italian seasoning
- 2T nutritional yeast (optional, not raw but adds great flavor)
Directions:
- To a food processor add sunflower seeds through italian seasoning and blend until almost smooth.
- In a medium bowl mix together the quinoa, flax meal, nutritional yeast (if using) and sunflower seed mixture and mix until everything is evenly mixed together.
- Spread thinly onto teflex sheets, parchment paper or fruit roll sheets (I use fruit roll sheets for my Nesco dehydrator). At this point you can score the mixture to have even crackers or you can just break into pieces once they are done.
- Dehydrate at 115F for 2 hours then turn down to 105F for 10-15 hours (I like to do this in the evening and let them dehydrate over night.
THIS Is freakin an ingenious recipe! I still havent made the artichoke dip but this just got on my radar screen now too! wow awesome!
Deeeeeee-liciouso!
These look wonderful and delicious! I wonder if I can make them in the oven on very low heat?
I’m gonna HAVE to try these! Since I’ve gotten my dehydrator, I like to keep flax crackers on hand because they’re so damn delicious! And I love the idea of using sprouted quinoa in them.
i would say that you could easily! just spread on a parchment lined sheet pan and bake on low heat- and check every hour for the first 2 and if if needs longer every 30min after that
Lovin the idea of these raw pizza crackers, great job & so healthy!
yum! These look like a delicious, but simple recipe for me to try out in my dehydrator. Juice-pulp crackers haven’t been working out so well for me….
Those look awesome!!
THIS Is freakin an ingenious recipe! I still havent made the artichoke dip but this just got on my radar screen now too! wow awesome!
i’ve been reading this log since you started it. just thought I’d tell ya