Raw Vegan
Batch
Seed Crackers
Super easy to make at home and stores in the fridge fresh for 2 weeks.

Ingredients
- 6 Cups flax seed, soaked
- 4 Cups almond, soaked
- 4 Cups carrot pulp (from juicer)
- 4 Cups parsley, finely chopped
- 1 Cup sesame seeds, soaked
- 1 Cup pumpkin seeds, soaked
- 6 Stalks of celery, finely chopped
- 6 Tablespoons lemon juice
- 3 Tablespoons Celtic salt
- 3 Tablespoons powdered kelp
How To Make
- 1. Juice the almonds and the carrots
- 2. Then combine the almond meal and carrot pulp with all the other ingredients
- 3. Spread on a dehydrator teflon tray and dehydrate for 145F 2-3 hours and 6-8 hours at 115F.
- 4. Or use and oven at 45F until crispy, lean the door open slightly.
7.8.1.2
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