Savory Green Italian Crackers

For months I have been trying to create the “perfect” cracker, granted perfect for me. I like super savory crackers that are nice on the side of a salad or dipped in soup or spread with some creamy spread. I’ve been testing and tweaking endless recipes, trying different commercial brands and trying to recreate textures & flavors. This is the recipe I’ve finally settled on…though I’m sure it will continue to develop.

Savory Green Italian Crackers

2 onions, shredded
4 cups sunflower seeds, soaked overnight
1 tbs. mineral-rich salt
3 tbs. nutritional flakes
1 bunch fresh basil or 1 tbs. dried
1 tbs. Chlorella Powder
1 bunch parsley
8 oz. Sundried Heirloom Tomatoes, soaked 30 minutes (save water)
2 3/4 cups tomato soak water
8 fresh rosemary twigs
1 bunch fresh spinach
2 cloves garlic
1 tbs miso
2 lemons, juiced
1/4 cup olive oil
1 cup flax or Chia Seeds, ground

Place shredded onions in a very large mixing bowl.

Place half of the soaked sunflower seeds in a food processor and process until broken down. Add salt, nutritional flakes, basil and chlorella. Process again, adding tomato water as needed to facilitate smooth processing. Remove this mixture and add to the onions.

Without cleaning the processor add the remaining sunflowers seeds and process. Add parsley and rosemary, process adding tomato water as needed. Add spinach and process until smooth. Add this mixture to the mixing bowl.

Again, without cleaning the processor, add garlic, miso, lemon juice, olive oil and soaked tomatoes. Process, adding tomato water as needed, until smooth. Add this mixture to the mixing bowl. Also add the ground flax or chia.

Mix everything, using your hands works best, adding additional tomato water to facilitate blending. Once it is well mixed spread onto teflex sheets. I usually fill about 5 trays but you can make your crackers thinner or thicker depending on your preference. Dehydrate at 115 for 3 hours. Score each sheet of crackers to desired size/shape and transfer off of the teflex sheet and dehydrate for another 12 hours or until dry and crispy.

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