Spicy Chia Seed Crackers

Chia Crackers
From Raw Solla's free ebook                                            

1 c chia seeds, soaked in 3 water for 2 hrs
1 c flax seeds, soaked in 2 c water for 8 hrs
1 c sesame seeds
1 c sunflower seeds
1 stalk celery, chopped                                                                  
1/2 red onion, chopped
1/2 c sun-dried tomatoes, soaked
4   Tbsp spices (1/2 Tbsp of each: red paprika powder + onion powder + curry powder + oregano)
2 cloves garlic
1 tsp Himalayan crystal salt
1 tsp of cayenne

brown flax seeds

sunflower seeds

sesame seeds

Mix together in a large bowl:

Flax seeds + chia seeds + sesame seeds + sunflower seeds + the soaking water from the chia and flax.

Blend in a food processor:

Celery + red onion + garlic + sun-dried tomatoes; when blended stir into the seed mixture, along with the rest of the recipe. If the resulting mixture is too thick, you can add some more water. It is especially magical to use the water leftover from soaking dates...

Place 3 c of the dough onto each Teflex sheet, spread it out evenly and dehydrate for 10-12 hrs at 105°. Then flip the crackers and remove the Teflex sheets, continue dehydrating for 6-8 hrs or until crispy.





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