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2013-02-04 08.06.51Okay, I am still loving my dehydrator.

  • 1 c. Brazil nuts (or really any nuts)

    This is in the final stages of just getting all the moisture out.

    This is in the final stages of just getting all the moisture out.

  • 1/2 c. lentils
  • 1/2 c. pumpkin seeds
  • 1 c. flax seeds
  • 1/3 c. chia seeds (optional)
  • 4 cloves garlic
  • 1/2 onion
  • 1/4 c. GF soy sauce
  • 1 c. sprouts (I used alfalfa)
  1. Put all the ingredients except the sprouts and soy sauce in a bowl and cover with water. Soak for several hours or overnight.
  2. Blend the sprouts and the nut mixture in a food processor. Add a little more water to make blending easy.
  3. Pour into a large mixing bowl. Add soy sauce. Add water if needed. It needs to be the consistency of pudding or even a thin pudding.
  4. Put on parchment paper or on a dehydrator sheet.2013-02-04 08.06.40
  5. Cook at 115 for an hour.
  6. Lower to 105.
  7. After 3-4 hours score the crackers.
  8. After 8-9 hours when they are fairly solid break apart and remove dehydrator sheets or parchment paper so they can become moistureless.
  9. Put back in dehydrator for a few more hours.
  10. When all the moisture is gone store in a bowl.
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