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Mexican Raw Dehydrated Crackers
These Mexican raw dehydrated crackers are full of fabulous flavor, loaded with nutrients, and live enzymes, and are an amazing healthy snack.
Prep Time 30 minutes
Total Time 30 minutes
Servings 30 to 40 crackers
Ingredients
- 1 cup golden flaxseeds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup chia seeds
- 1/4 yellow onion, diced
- 1/4 red bell pepper, diced
- 1 cup carrot and celery pulp (left over from juicing)
- 1 1/2 teaspoons chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon cayenne pepper
Instructions
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Place the flax, chia, sunflower seeds, and pumpkin seeds in separate bowls. Cover each food with water, and allow to soak for about 6 hours. Cover the flax and chia with just enough water to make them into a gel. It's about 1 cup for each bowl. Rinse and drain the sunflower seeds and pumpkin seeds.
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Throw the onion and bell pepper into your food processor fitted with the s blade, and process until it's almost a liquid consistency. Add the drained sunflower and pumpkin seeds, the juice pulp, and the chipotle powder, garlic powder, salt, and cayenne, and process until well combined. Stir through the chia and flax gels until well combined.
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Scoop the mixture out and spread in even thin (1/8th-inch) layers onto mesh dehydrator sheets fitted with non-stick sheets.
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Score the layers crackers into the shape and size you’d like using a sharp object like a pizza cutter or knife.
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Set your dehydrator for 115°F, and dehydrate for about 6 hours. Peel the non-stick sheets off, and turn the cracker sheets over directly onto the mesh screens, and dehydrate for a further 6 hours, or until completely dry and crispy.
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Store in a sealed container.
Recipe Notes
Reipe from Young and Raw
Photo by Trent Lanz and styling by Alicia Buszczak