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Dehydrated Recipes

Tomato, Sunflower And Flax Crackers | Commercial Dehydrators

These crackers are super tasty, very high in fibre, protein, good fats and minerals. Perfect to use as a base for dips and spreads such as hummus, soft cheese or guacamole!

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Machine recommendation
Tomato, Sunflower And Flax Crackers | Commercial Dehydrators
Servings Icon
Serves
4
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
14 hours
Ingredients
  • 1 cup raw sunflower seeds, non-salted
  • 1/2 cup sun-dried tomato
  • 2 cups flax seeds
  • 1 cup chopped tomatoes
  • 4 tbsp chopped fresh basil
  • 1/2 cup celery, chopped finely
  • 1/4 cup dates, pitted, chopped
  • 1 tbsp jalapeno pepper, seeded, minced
  • 2 tbsp olive oil
  • 2 tsp salt
Ingredients
macros
Instructions
  1. Soak sunflower seeds and sun-dried tomatoes in water for 4 and 3 hours respectively.
  2. Grind the flax seeds into coarse powder.
  3. Drain sunflower and tomatoes, and pour into food processor; add dates, olive oil, jalapeno pepper and salt, and process. Add the chopped tomatoes, ground flax and basil, and pulse until thoroughly mixed.
  4. Spread the mixture 1/4 inch thick on dehydrator trays lined with non- stick sheets. Dry at 145°F for 2 hours.
  5. Bring it out and cut into desired cracker sizes. Flip to the other side and dehydrate at 115°F for another 8 hours.
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Machine recommendation
Tomato, Sunflower And Flax Crackers | Commercial Dehydrators
Servings Icon
Serves
4
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
14 hours
Ingredients
  • 1 cup raw sunflower seeds, non-salted
  • 1/2 cup sun-dried tomato
  • 2 cups flax seeds
  • 1 cup chopped tomatoes
  • 4 tbsp chopped fresh basil
  • 1/2 cup celery, chopped finely
  • 1/4 cup dates, pitted, chopped
  • 1 tbsp jalapeno pepper, seeded, minced
  • 2 tbsp olive oil
  • 2 tsp salt
Ingredients
macros
Instructions
  1. Soak sunflower seeds and sun-dried tomatoes in water for 4 and 3 hours respectively.
  2. Grind the flax seeds into coarse powder.
  3. Drain sunflower and tomatoes, and pour into food processor; add dates, olive oil, jalapeno pepper and salt, and process. Add the chopped tomatoes, ground flax and basil, and pulse until thoroughly mixed.
  4. Spread the mixture 1/4 inch thick on dehydrator trays lined with non- stick sheets. Dry at 145°F for 2 hours.
  5. Bring it out and cut into desired cracker sizes. Flip to the other side and dehydrate at 115°F for another 8 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, tending to chickens, and ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via Instagram. Researching and documenting come naturally to Kate, as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/