Author: Happy Raw Reny

Blend:

• 2 large tomatoes
• 2 large sweet potatoes or 4 carrots
• 2 cups of golden flax seeds
• 1 cup of sprouted buckwheat
• 1 tbsp of psyllium husks
• 1 large onion
• 1 teaspoon of curry powder
• 1/2 tsp. of black pepper
• A big handful of fresh thyme
• About a teaspoon of sea salt or a tbsp. of celery powder
• Water as needed to blend 

Spread on dehydrator sheets about 1 cm (half an inch) thick and dehydrate for about 6 hours, flip and then dehydrated until crisp.

Ingredients:

• About 5-8 tomatoes (depending on their size), to fill up the whole 2-liter blender
• 1 sweet potato (about 200 grams)
• 2 tablespoons of flax or chia seeds
• 1 or more cloves of garlic (optional)
• 1 tsp. of cumin (optional)

Preparation:

• Fill up the whole 2-litre blender with tomatoes. For a smaller blender reduce the amount of ingredients accordingly.
• Blend tomatoes.
• Add sweet potato, garlic, cumin and soaked or un-soaked flax seeds (if you have a weak blender, you might want to grind the seeds in a coffee grinder and mix them in by hand. If you soaked your seeds, you will need to dry them first in this case.)
• Blend everything again
• You got yourself a simple basic low fat raw vegan cracker batter
• Now, if you want to get it fancier, you can add other nuts or seeds, chopped or grind veggies, mushrooms, seaweeds, herbs, spices, etc. Let your imagination fly! Just remember, that more nuts or seeds will make your crackers fattier.
• When you are ready, spread your batter on a dehydrator tray covered by dehydrator sheet or parchment paper. Spread on a whole sheet, leaving a little space on the sides. We need to spread it more or less evenly without spending too much time on it. It needs to be at least 1 cm or 0,5 inch thick, because it’s going to shrink a lot. And if we make it too thin, it might develop lots of cracks. Which is not the end of the world, so don’t worry about it too much. 
• If you want to fill up your dehydrator, you can make more batter or you can fill it up with other fun stuff, like sliced onions, mushrooms, tomatoes, bananas, pears, etc.
• Dehydrate your goodies at 40 degrees Celsius (104 degrees Fahrenheit) for about 4-5 hours, flip everything, take sheets away and let dehydrate for another 8-12 hours, until crisp.
• To preserve the crispiness of your crackers and other crispy goodness, store them in an air-tight containers in a cool place. It doesn’t have to be a fridge, just a kitchen cabinet.

This recipe is enough to fill about 3-4 dehydrator sheets. So if you need to make more, just double or triple each ingredient.

Soak about 1/3 cup of flax seeds. I took 75 grams. You can put more or less.

Put in a food processor or pulse in a blender in small batches:
4 tomatoes
2 bell peppers
5-6 big mild onion bulbs

Then separately pulse soaked flax seeds.

Mix it all together.

Add a bit of:
sliced mushrooms
chopped dill
hot pepper
a small (or big) handful of shelled hemp seeds
And whatever other spices you like 

Spread it on a dehydrator sheet in a thick enough layer, so the “dough” is not breaking. Dehydrate for 8-10 hours or overnight. Flip, take the sheet off and continue dehydrating for a few more hours until crisp.

Let me know if you have questions. Enjoy!