Tomato-Chili Crackers

I intended on recreating my tomato-basil crackers, but humorously created a ‘chili’ mix that tastes like chili, but has flax crackers to thicken and make into a good spread.

Still delicious, however!

You will need:


(Approximation, because I rarely measure)
4 Roma Tomatoes
1 1/2 C Sun Dried Tomatoes (+Soak Water)
1/2 C Almonds
1 C Flax Seed (1/2 ground, 1/2 whole)
2-3 Dashes Spices
12-15 Fresh Basil Leaves
1/4 – 1/2 C Nutritional Yeast
1 Tbsp Sea Salt

Directions:
 

Depending on if you use a blender like the vita-mix, or use a food processor, directions vary slightly.
 
1. Blender: Blend all ingredients … then resume with step #4
(or)
2. Food Processor – blend all ingredients in a food processor in order or mixed, add to a large bowl.
3. Stir in Flax seeds and let set 5 to 10 minutes
4. Spread on Teflex sheets to dehydrate at 105-108 degrees (keeps the enzymes intact!)
 See? you don’t need a fancy Excalibur Dehdyrator… Although I would looooovvvveeee one!

5. Let dehydrate 4-5 hours, then flip if appropriately dried on one side.
 6. Dehydrate another 2-3 hours, or let dehydrate up to 12 hours if you like them crispy.
7. Cut into whatever shapes you prefer…
8. Enjoy!

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