Raw Spinach Crackers



- 2 cups sunflower seeds

- 1 cup pumpkin seeds

- 1 cup ground flax seeds

- 5 cups spinach 

- 1 Tablespoon fennel seeds

- 3 jalapeños (optional)

- 3 teaspoon asafetida

- 2 cups water

- 2 table spoons olive oil



1. Process the seeds in the food processor until you have  medium chunks.

2. Add all the other ingredients and process well until you have a soft consistency.

2. Spread out on flex sheets in the dehydrator. If the dough is very sticky you can help by wetting your hands.

Dehydrate approx. 4 hours, flip sheets and continue to dehydrate approx. another 3 hours depending on the thickness.

3.Keep in an air tight container and they will last for several weeks.