Tomato, Basil, and Flax Crackers

INGREDIENTS

1 cup sunflower seeds, raw unsalted

1⁄2 cup sun-dried tomato

2 cups flax seeds

1 cup tomatoes, chopped

4 tablespoons fresh basil, chopped

1⁄2 cup celery, finely chopped

1⁄4 cup dates, pitted and chopped

1 tablespoon jalapeno pepper, seeded and minced

2 tablespoons olive oil

2 teaspoons salt

DIRECTIONS

Soak sunflower seeds in water for 4 hours. Soak sun-dried tomatoes for 3 hours.

Grind flax into coarse powder.

Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeno pepper, olive oil, and salt in food processor.

Add tomato, basil and ground flax and pulse until well-mixed.

Spread mixture about 1/4-inch thick onto dehydrator trays with nonstick sheets.

Dehydrate at 145F for 2 hours.

Cut into cracker-sized pieces.

Turn over and dehydrate at 115F for an additional 8 hours.

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