¼ cup of flax seed (minced)
¼ cup of canned black olives (drained and minced)
¼ cup of sun dried tomato pesto
2 tablespoons of pine nuts (minced)
1 tablespoon of sesame seeds (minced)
1 cup of pumpkin seeds flour
Mix everything together in a mixing bowl.
Put baking papers on two dehydrator (what is it?) trays. Spread mixture evenly on the trays using the back of a spoon.
Start dehydrating the crackers for 1 hour at 70°C (158°F).
Then lower heat to 40°C (104°F) and continue dehydrating for another 10 hours.
Once the crackers are holding their shape very well (about 8 hours in the dehydrator) remove the baking paper and place the crackers directly on the dehydrator tray.
I love those crackers with egg salad or tuna spread. You can use them as a regular bread :-)