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.