Tomato-Chili Crackers

I intended on recreating my tomato-basil crackers, but humorously created a ‘chili’ mix that tastes like chili, but has flax crackers to thicken and make into a good spread.

Still delicious, however!


You will need:


(Approximation, because I rarely measure)

4 Roma Tomatoes

1 1/2 C Sun Dried Tomatoes (+Soak Water)

1/2 C Almonds

raw soaked almonds
1 C Flax Seed (1/2 ground, 1/2 whole)

2-3 Dashes Spices

12-15 Fresh Basil Leaves

1/4 – 1/2 C Nutritional Yeast

1 Tbsp Sea Salt


Directions:

 


Depending on if you use a blender like the vita-mix, or use a food processor, directions vary slightly.

 

1. Blender: Blend all ingredients … then resume with step #4

(or)

2. Food Processor – blend all ingredients in a food processor in order or mixed, add to a large bowl.

3. Stir in Flax seeds and let set 5 to 10 minutes

4. Spread on Teflex sheets to dehydrate at 105-108 degrees (keeps the enzymes intact!)

 
See? you don’t need a fancy Excalibur Dehdyrator… Although I would looooovvvveeee one!

5. Let dehydrate 4-5 hours, then flip if appropriately dried on one side.

 
6. Dehydrate another 2-3 hours, or let dehydrate up to 12 hours if you like them crispy.

7. Cut into whatever shapes you prefer…

8. Enjoy!


Please subscribe if you liked this recipe!