Ingredients
2 cups walnuts, soaked in salted water overnight
1/2 cup sunflower seeds, soaked with the walnuts
1 clove garlic
3 green onions, chopped
1 tablespoon fresh minced rosemary
2 teaspoons raw red wine vinegar
1 tablespoon honey
1 teaspoon Celtic sea salt
1/2 cup ground flaxseed
Preparation
Drain nuts and seeds in a colander. Place in a food processor along with the rest of the ingredients, except for the flaxseeds. Process to form a coarse paste. Pulse food processor to mix in the flaxseeds. Spread mixture onto non-stick dehydrator sheets as thin as possible with a rubber spatula or your hands. Score into cracker shapes with a knife. Dehydrate at 100 degrees for 12-24 hours, remove nonstick sheet and dry until completely dry.
