Mexican Crackers
- Ready In:
- 24hrs
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 236.59 ml sunflower seeds, raw
- 236.59 ml almonds, raw
- 118.29 ml flax seed
- 118.29 ml raw cashews
- 3 plum tomatoes, seeded and chopped
- 1 red bell pepper, diced
- 4.92 ml cumin
- 12.32 ml salt (I used Adobo)
- 14.79 ml taco seasoning mix
- 4.92 ml onion powder
- 4.92 ml garlic powder
- 1.23 ml cayenne pepper
directions
- In a coffee grinder or food processor, process all seeds and nuts until they.
- are ground into flour.
- In a larger food processor, combine all seeds and remaining ingredients and process until well mixed and smooth.
- Spread onto teflex or parchment paper thinly, and place into food dehydrator. Dry for a few hours until dry on top, then flip, remove teflex/parchment, and allow to dry until crispy. (This took another 12 hours).
- Store in well-sealed plastic container or bag.
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RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !