2 C walnuts
½ C sunflower seeds
1/2 C flaxseed
(soak all three overnight in 3 to 4 C filtered water, then drain)
2 cloves garlic, minced
2 T rosemary, minced
3 T Balsamic vinegar thinned with 3T filtered water
1 T Michigan honey
1 t salt
Soak the walnuts as well as the sunflower and flax seeds in filtered water overnight. Drain off the water and put them into a food processor. Add the garlic, rosemary, honey and salt and pulse while drizzling the Balsamic vinegar thinned with water. You want to turn the mixture into a spreadable paste.
This recipe offers you the option of (1) baking the crackers in the oven until they are toasty or (2) using your food dehydrator to remove the moisture. The former are crispier than the latter, but the dehydrator version qualifies as raw (if that matters to you). The trick in either case is to spread the cracker paste as thin as possible before you bake or dry them. I also expect to be testing some other variations (almonds, cashews)(basil, tarragon) and will report on the results in the Comments section below.
The good news about drying is that you don’t have to worry about burning the crackers. The line between toasty and they’re toast can be less than a minute in the oven.
To bake: Preheat oven to 300 and place a Silpat sheet on a baking sheet. Using a silicone spatula, spread the mixture as thinly as possible onto the Silpat sheet. Because Silpat is fiberglass, never use a knife, so I used a wooden skewer to score the cracker mixture into separate pieces. Depending on thickness, the crackers will need to bake somewhere between 45 minutes to 60 minutes.
To dry: Using a spatula, spread the mixture thinly onto two or more non-stick dehydrator sheets. Again, depending on thickness, drying will require 12 to 24 hours at a 115-degree setting. You want them almost completely dry before you remove them. In this case, you can wait to break or cut the crackers into shape after you peel them away from the sheets.
