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Dehydrated Crackers with Basil and Sun Dried Tomatoes

Prep Time 2 hours 20 minutes
Cook Time 10 hours
Course Side Dish, Snack

Equipment

  • Dehydrator
  • Blender

Ingredients
  

Instructions
 

  • Soak the raw sunflower seeds for at least 2 hours (you can soak them up to 8 hours).
  • Pulse the flax seeds in a blender to grind. Place this prepared flax meal in a large bowl.
  • Strain and rinse the soaked sunflower seeds. Place them in a blender along with the water, onion, garlic and salt. Blend until the mixture is smooth.
  • Add the sun dried tomatoes and basil leaves to the blender mixture. Pulse the blender a few times to combine and lightly chop these new ingredients. You can blend until smooth if you wish but I like to leave visible pieces of basil and tomato to add texture ands bursts of flavor.
  • Add this blended mixture to the bowl with the flax meal and stir well to combine.
  • Using a rubber or silicon spatula, spread the mixture onto two lined (with nonstick liners or parchment paper) dehydrator trays. This recipe will fill two 12"X12" dehydrator trays. Spread the mixture to a thickness of approx 1/8 inch.
  • Dehydrate the crackers at 145 degrees for 30 minutes.
  • Remove the dehydrating crackers. Using a dull knife (ie butter knife), gently score the crackers. You can create squares, triangles or whatever your preferred shape is.
  • Reduce the dehydrator to 115 degrees and dehydrate for 10 additional hours. After a few hours you will want to flip the crackers onto an unlined dehydrator tray and peel off the liner. This allows the crackers to thoroughly dry.

Notes

Exact dehydration time will vary slightly based on your dehydrator and climate. Final crackers will be crisp. If you wish to prepare this more quickly you can dehydrate at a higher temperature. However, if dried at a higher temperature these crackers are no longer considered raw. 
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