These are crunchy and tasty- and make a great Summer packed lunch teamed up with some hummus, salad and olives. Unfortunately I didn’t write the recipe down, so for now you’ll have to make do with these pictures and the list of ingredients below:
sprouted mung beans
grated carrot/ parsnip/ sweet potato
finely ground whole hemp seeds (they really give the crackers some crunch!)
cracked black pepper
- Grind nuts.
- Process sprouts to a coarse paste.
- Mix everything together and adjust seasonings if necessary.
- Spread really thinly (about 2mm) on Paraflexx sheet on top of dehydrator mesh (or use baking parchment). Use a cookie cutter to make them into thin rounds.
- Dehydrate on high setting for about 4 hours, until brittle and crispy.