100 gr. flax seeds,
1 cup celery pulp leftover from the juice,
80 gr. sunflower seeds
50 gr. chia seeds,
1/2 teaspoon himalayan salt,
1 tablespoon capers,
2 tablespoon green olives ( seeds removed)
75 gr. red onion chopped,
55 gr. red pepper chopped,
1 teaspoon garlic powder,
1 tablespoon provence herbs ( or herb mix of your choice),
1/2 teaspoon cayenne
1.Soak flax seeds in a bowl and chia seeds in an other bowl for at least 2-3 hours or over night in fresh water.
2. Place onion and red peppers, pulp left over from making celery juice into the food processor and mix until smooth. Then add capers, garlic, all herbs and soaked seeds.
3.Thoroughly mix all ingredients together until the cracker mix is evenly combined. Scoop out your mixture onto dehydrator sheets and evenly spread the mixture and begin to spread it out across the tray in the shape of a square.
4. Score your crackers into the shape and size you’d like them to be using a sharp object like a spatula, pizza cutter or even the backside of a large knife
5. Set your dehydrator to 42 degrees and dehydrate for 8-10 hours. ( If the crackers aren’t dry enough flip them over and dry for an additional 6-8 hours.)
If you haven’t juiced, you can also just put carrot and celery in your food processor until it’s completely broken down and pour it into your bowl with the other ingredients. If you do this rather than using veggie pulp, the crackers may take longer to dehydrate because the mixture will contain more water.
You want the crackers to be thin, so no more then 1/8 of an inch.