Time to create: 25 min.
Dehydrator time: 18 hours
- 2 cups Flaxseeds
- 1 cup Cashews
- 1 Red bell pepper
- 1 Carrot
- 1 Lemon, juice
- 1 clove Garlic
- 1/2 tsp Sea salt
- drizzle of Agave
1. Grind Flaxseeds into a flour.
2. Process all the ingredients with the Flaxseed flour.
3. Spread the mix onto Texflex sheets.
4. Dehydrate for 18 hours; flipping over onto screens after 6 hours.
5. Break sheets into cracker sized pieces.
These are delicious with salsa or other raw dip! I find it sooo helpful to have a container of these on hand at all times.
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