Spicy Flax and Herb crackers recipe

 Spicy Flax and Herb crackers  from "Raw Food Real World" by Matthew Kenney and Sarma Melngailis
pg. 300

Makes about 64 3-inch crackers
(Julie's comments are in parenthesis)

Flax seeds are mini powerhouses of essential fatty acids. You can also try soaking the seeds whole overnight and then incorporating them into the recipe that way--they will get a bit gelatinous and make a crisp cracker. But we like the texture of ground flax best and think its goodness is more easily assimilated this way. If you like you can substitute regular flax seeds for the golden flax.

1 c. sunflower seeds, soaked 1 hour or more
1 c. raw almonds, soaked 2 hours or more
1/2 c. sun-dried tomatoes, soaked 1 hour or more
2 red bell peppers, cored and chopped
3 to 4 small jalapeno peppers, cored
2 c. golden flax seeds, finely ground (about 2 2/3 c. ground)
1/2 c. lime juice
1 T. cumin powder
1 T. chili powder
1 T. sea salt
1 large handful mixed fresh herbs, such as cilantro, basil, and parsley
(I also add 1/2 c., or more, nutritional yeast to make it taste like a "cheez-its" type cracker)

In a food processor, place the sunflower seeds, almonds, and tomatoes and pulse to chop. Add the red bell and jalapeno peppers, flaxseed, lime juice, cumin, chili powder, and salt and process to combine well. Add water if needed to thin to a spreadable consistency. Taste for seasoning, add fresh herbs, and pulse to chop and incorporate.

Using an offset spatula, spread the dough thinly onto four 14-inch Teflex-lined dehydrator trays. (I score it lightly with a plastic knife at this point). Dehydrate at 115F for 6-8 hours, or overnight. Flip the sheets over onto the tray and carefully peel away the liners. Break or cut into pieces. Place back in the dehydrator for 4-6 hours, or until crispy. Store in an airtight container for up to a week or two.