FLAX SEED CRACKERS—made with fresh ingredients--Lynne Snyder

2 cups flax seeds
1 cup buckwheat, hulled
3 large carrots
1 red bell pepper
3 stalks celery, cut into 1-inch pieces
1 large piece cabbage
5 cloves garlic
1 medium red onion
3 large tomatoes
1 tsp. Real Salt®
¼ cup. chili powder
4-5 cups water

Put flax seeds and buckwheat in fine strainer and rinse well with water, put in large bowl. Puree tomatoes, salt, garlic and chili powder in the food processor and add to flax/buckwheat. Put remaining veggies in food processor and process until still a bit chunky. Add to rest of ingredients. Add water, the flax and buckwheat will absorb it gradually so you may need to add up to the full amount. Let sit for about ten hours—overnight is fine. Adjust water, if it’s too soupy add more flax and buckwheat and let it absorb for an hour or so.

Spread 4 cups mixture evenly on teflex sheet, score with a knife and dehydrate at 105 ° for at least 10-12 hours, maybe longer. Peel off teflex sheet and turn onto dehydrator tray. Continue dehydrating until completely dry.