1 1/2 C. sprouted buckwheat
1 1/4 C. sprouted wheat
2 C. chopped raw kale
1 medium carrot, grated
1 medium tomato, quartered
Juice of 1 lemon
1/2 tsp. of sea salt (or maybe a bit less... these came out a bit too salty, I think)
1/2 tsp. onion powder (optional)
1/2 C. flaxmeal
1/2 C. raw sunflower seeds
Put sprouts, vegetables, lemon juice and seasonings into a blender and process into a paste. If you have a high-powered blender, like a Vitamix, the paste will be very smooth. If you have a cheap blender, it will be chunkier. Either way, the crackers will taste good.
Remove the paste from the blender and put into a bowl. Mix in flaxmeal and sunflower seeds. Spread thinly and evenly onto teflex sheets and score them into cracker shapes with a butter knife.
Dehydrate for 8-12 hours at 100 degrees. Turn over toward the end to make sure they dry on both sides.
Delicious with guacamole or tomato (or both).
*If you are not that worried about being raw and don't have a dehydrator, you can try this recipe in the oven. Place the crackers on greased cookie sheets and set your oven as low as it will go. Leave the door to the oven open while the crackers dry and watch them carefully so they don't burn.