Pumpkin seed crackers



  • 3 cups sprouted barley
  • 1 cup flax seeds, ground fine
  • 1/4 cup tamari sauce
  • 1 medium purple onion, chopped
  • 2 cloves garlic
  • 1/2 cup pumpkin seeds


How to make it:

  1. Place sprouted barley in food processor and process until meal like consistency is achieved.
  2. Add 1 cup flax seeds, ground, 1/4 cup Tamari sauce. Pulse until combined.
  3. Add onion and garlic. Process until well combined and no chunks of onion are present.
  4. Spread on teleflex sheet and cover with pumpkin seeds. Press the seeds into the mixture, sprinkle with Himalayan salt.
  5. Dehydrate for 8 hours, pull off teleflex sheets and put back in dehydrator with seeds still on top, until dry. (If you don’t have a dehydrator, place in the oven on very low heat)

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