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> 1 cup flax seeds
> 1/4 cup sesame seed
> 1/4 cup poppy seed
>
> rinse and soak seed for 2 to 3 hours
>
> 1 tomato
> 1 package of sun dried tomatoes
> 1 red or green bell pepper
> 1 large clove garlic
> 1 small red onion
> 1 small beet
> 1/2 can of chipotle pepper in sauce
> 2 jalapeno seeded
> large bunch of fresh cilantro
> bragg aminos or nama shoyu to taste
> 2 swirls of olive oil
>
> optional add spices like oregano, pepper flakes, italian spice,
> cumin, etc
put all fresh ingredients in food processor (not seeds) and pulse
> until broken down into small pieces, add olive oil, braggs or nama
> shouy and spices mix well. Mix in seeds and spread on teflex sheets
> 1/4 inch thick. Dehydrate for 9 hours. Take off teflex sheets and
> turn over and dehydrate for another 3-4 hours or until crisp. break
> or cut into small pieces, store in air tight containers.
Recipe from Kathy O'Brien