When I make my veggie crackers, it's like making vegetable soup. I start with a base and vary them every time according to what's in my refrigerator. They're really quite wonderful all alone or with a veggie dip or salsa.
Savory Veggie Crackers
3/4 c. soaked flax seeds
1 long carrot
5 celery stalks (or a few cucumbers)
1/4 cup onion
1/4 cup parsley or basil
1 t. sea salt (or Himalayan salt)
3 c. sprouted wheat berries
(Sometimes I add in 1/2 cup of other greens like kale. I've also added bell peppers and garlic. Just remember that whatever strong flavors you use, they will taste even stronger once dehydrated. The bell peppers came out pretty pepper-y, so go easy on them).
Blend all together in the food processor. I add the wheat last because it's hard for the veggies to reach the blades if the wheat is further down in the bowl. If it's not seeming to blend well, you can add 1/8 cup or so of water. This makes it easier to spread too (and it will eventually just dehydrate out later on).
Spread on a dehydrator tray covered with a Teflex sheet. Dehydrate at 110 degrees overnight or for about 10-12 hours until the top of the cracker is dry enough that you can flip the giant square of a cracker over and peel off the back of the Teflex sheet. Let it continue to dry for another 6 hours or so. The drying time varies. I just kind of watch it and see.
Once the crackers are completely dry, break into cracker-sized pieces (don't even try to make them perfectly even) and keep in an air-tight container or zip-loc bag.
Mine are still drying (I just flipped them over) so I'll take pictures to add to the post in the morning.
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