1. In food processor place the sunflower seed, almonds, tomatoes and pulse to chop. Add the red bell pepper and jalapeno peppers, flaxseed, lime juice, cumin, chili powder, and salt. Process to combine well. Add water if needed to thin to a spreadable consistency. Taste for seasoning, add fresh herbs and pulse to chop and incorporate.
2. Using spatula, spread the dough thinly onto the lined dehydrator trays. Dehydrate at 115 degrees for 6 to 8 hours or overnight. Flip the sheets over into the tray and carefully peel away the liners. Break or cut into pieces and place back in the dehydrator for 4 to 6 hours, or until crispy. Store in airtight containers.
This is a basic recipe and many modifications may be made. You may want to add onions, garlic, frozen organic corn, carrots and zucchini or whatever you would like to experiment with. You can replace cashews for almonds or have no nuts at all. First, try this recipe and get it down. Keep in mind that dehydrators vary greatly in the amount of time it takes to dehydrate so you will have to check along the way to determine what will be the more precise time for your dehydrator.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 18 (69%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 117.3mg||4 %|
|Potassium 60.6mg||2 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 26
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