Sun-Dried Tomato Crackers

1/2 cup sun-dried tomatoes, not soaked in oil

1 1/4 cup hot water

1 cup raw sunflower seeds, soaked, dehydrated and ground

1/3 cup flax or chia seeds, ground

2 Tbsp nutritional yeast

2 tsp dried oregano

1 Tbsp Italian seasoning

1 tsp garlic powder

1 tsp chili powder

1 tsp red pepper flakes

1/4 tsp sea salt

2 cups packed, moist almond pulp

coarse sea salt for topping

Preparation:

In a small bowl combine the sun-dried tomatoes and 1 1/4 cup of hot water. This will rehydrate the dried tomatoes. Set aside.

In the food processor, fitted with the “S” blade, break the sunflower seeds down to a flour consistency. You can use just soaked sunflower seeds but you won’t be able to break them down to such a fine consistency. Either way is fine.

Add the ground flax seeds, nutritional yeast, oregano, Italian seasoning, garlic powder, chili powder, red pepper flakes and salt. Pulse to mix together. Place in a large bowl and add the almond pulp.

In the same food processor, place the soaked tomatoes along with the soak water. Process until the tomatoes are blended. Pour over the dry ingredients.

Remove all hand jewels and mix the cracker batter together. The batter should be moist and thick.

Spread the batter 1/4″ thick onto the teflex sheet that comes with the dehydrator. Score into desired shapes and size.

Dehydrate at 145 degrees F for 1 one hour (read here why), then reduce to 115 degrees F for an additional 10+/- hours, until dry.

Break the crackers apart and store on the counter top in an airtight container for about 2 weeks.

#tomato #crackers