These are based on Brendan Bazier's crackers which he bakes in the oven but I dehydrated mine and they turned out great!
1 cup of sprouted lentils
1/2 cup of ground sunflower seeds
2 Tbsp balsamic vinegar
1 Tbsp coconut oil
2 tsp curry powder
1 tsp cumin
1/2 tsp agave nectar
salt to taste
Mix all ingredients really well in a food processor.
Spread on dehydrator sheet about 1/4" thick. Dehydrate for a few hours, then flip over and dehydrate until desired moisture is achieved. (Sorry I don't have exact times - I can't remember how long I left them in fornow!)
Cut into squares and serve with mango chutney. Really tasty so probably best to triple the quantities!