• 1/3 c. red bell pepper, chopped
  • 1/3 c. fresh cilantro or basil, chopped
  • 2/3 c. sun-dried tomatoes
  • 1 ΒΌ c. tomatoes, diced
  • 1 t. jalapeno, minced
  • 2 T. olive oil
  • 1 t. Celtic sea salt
  • 2 c. flax seeds


  1. Place bell pepper, cilantro, sun-dried tomatoes, tomatoes, jalapeno, garlic, olive oil and salt into food processor and puree. Transfer contents into a large bowl and mix in the flax seeds. Spread flax seed mixture onto a solid dehydrator sheet. Dehydrate at 90 degrees for 4 hours (or when top is dry). Transfer them onto a mesh dehydrating sheet, dehydrate until crackers are crisp, about 5 more hours.