Savory Squash Crackers

Ingredients: – 1 cup flax seeds – ¼ cup ground chia seeds – 2 cups water – 3 tablespoons low sodium gluten free tamari – 2 yellow squash 1 ½ cups

Ingredients: – ½ cup raw almonds – ¼ cup raw sunflower seeds – 1 clove garlic crushed – 2 sheets nori seaweed – salt and pepper – plum, cherry or other tomatoes for the top (optional)

Soak flaxseeds and chia seeds in water and tamari. Let soak at least 15 minutes. Mix squash, almonds, sunflower seeds, crushed garlic, seaweed, salt and pepper in a food processor.

Soak flaxseeds and chia seeds in water and tamari. Let soak at least 15 minutes. Mix squash, almonds, sunflower seeds, crushed garlic, seaweed, salt and pepper in a food processor.

Mix the squash and nut mix with the flax and chia seeds and spread onto Teflon sheets on top of dehydrator trays. Slice the tomatoes and put on top of crackers, pushing them down.

Mix the squash and nut mix with the flax and chia seeds and spread onto Teflon sheets on top of dehydrator trays. Slice the tomatoes and put on top of crackers, pushing them down.

Score the mix with a knife making lines in the crackers to make squares. Dehydrate in a dehydrator at 105° for 24 - 28 hours.

Score the mix with a knife making lines in the crackers to make squares. Dehydrate in a dehydrator at 105° for 24 - 28 hours.

Click to get  the recipe @ createmindfully.com