Sunny Seed Snackers (Dehydrated)

Sunny Seed Snackers  

This is my stand-by cracker recipe that I like to always keep on hand—especially good with hummus! It is very similar to the Red Hot Snackers recipe. 

My husband loves the spicier version best, but they are great either way. I miss eating wheat and bread and those crunchy snacks that I shouldn't eat much of, so these are a wonderful substitute when I need a healthy snack with some fiber and substance.

Ingredients

• 3 cups raw Sunflower Seeds (soaked for 4 hrs and drained)
• 1 cup Flax Seeds
• 1/3 cup Sesame Seeds 
• 2 cups water
• 2 med. Tomatoes chunked
• 1/2 large Purple Onion chopped
• 1/2 large red bell pepper chopped
• 1 tsp onion powder
• 1/2 teaspoon Red Pepper Flakes (or to taste)
• 2 teaspoons ground Cumin
• 2 teaspoons Celtic Sea Salt 
• 2 teaspoons dried (or fresh) parsley

Directions: Combine the Sunflower Seeds and Sesame Seeds with water and soak for 4 hours. Drain. Then add 1 cup Flax Seeds and 2 cups pure water to the Sunflower Seed mixture. Let stand for 1 hour. DO NOT DRAIN. 

Processing the Mixture

 Mix with remaining ingredients, then process in a food processor (process half and then add the other half). Pour about 1/5 of mixture onto a Teflex lined dehydrator tray and spread thin with a rubber tipped spatula. Score with a knife into squares now or after they have been turned.  

 

Scored Snackers Ready to Eat

 Dehydrate till dry and crispy at 105 degrees for 6-7 hrs. and then turn them over onto the regular mesh sheets to finish drying for another 6-7 hrs. Drying time depends on the thickness. This recipe makes five full dehydrator trays full. 

Note: You could bake these in the oven, but you'd not be getting the full nutritional benefit from this recipe.

A little tasty crunch to go with my salad.

Crunch them on top of a salad, top with creamy dip, or eat plain.

I put them in freezer bags and freeze, or store in the fridge to keep them fresh and crispy.

 

Linking up with Wheat-Free Wednesday