Pesto:

1 large bunch basil

4-5 cloves of garlic

1/2 cup pumpkin seeds(cheesy favor)

1 Tbsp flax oil

3 Tbsp olive oil cold pressed( more depending on how oily you like it)

salt and pepper to taste

Process in the food processor until creamy

Crackers:

1 cup golden flax seeds-grind in the food processor until “flour” like.

2 tbsp hulled sesame seeds- keep whole just add them to your batter

1/2 cup soaked almonds ground keep slightly chunky

1 quarter red onion chopped

1 large collord leaf cut into thin strips

4-5 Tbsps of our wonderful pesto that we let sit in the fridge over night

3 leaves of basil chopped

1 sprig of rosemary chopped

pulp from one juiced carrot

1-2 Tbsp of water just enough to make stick together

salt + pepper to taste. If not a pepper fan leave it out.

mix the crackers until well mixed. They should be pretty sticky!

Evenly distribute on 1-2 Tef. sheets this depends on how thick or thin you like your crackers. I prefer to have thick crackers myself.

Dehydrate at 145 degrees for 2-3 hrs and then at 115 for 6-8 hrs.
-If you decide to make thin crackers you could probably cut the dehdrating time be at least a few hrs.
Like 2 hrs at 145 and 5-6 hrs at 115