Spicy raw crackers

Ingredients for 1 servings:

• 160 g sunflower seeds
• 100 g pumpkin seeds
• 160 g flaxseed (golden flaxseed)
• 5 tbsp hemp seeds, hulled
• 2 tbsp seeds (chia seeds)
• 150 ml water
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika powder, hot
• 1 pinch of chili powder

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 14 hours; Total time approx. 16 hours 20 minutes

Flaxseed, pumpkin seeds, sunflower seeds

Grind the sunflower seeds and pumpkin seeds and place them in a bowl. Coarsely grind or crush the golden linseed, leaving only a handful, and add them to the bowl. Also add the unground golden linseed. Add the hemp seeds, chia seeds, and spices and mix well. Then add the water and knead the mixture into a slightly firmer dough. Add a little more water if necessary. Cover and let this dough rest for 2 hours. Then flatten the dough with your hand and cut out shapes. Place the shapes on special dehydrator foil and let them dry for about 14 hours at 42°C. In modern ovens, you can also set the temperature to 50°C. According to common definitions, these are no longer considered raw foods, but the crackers will still taste good. Important: The crackers should not bake, but dry. Tip: They go well with various raw vegetable spreads, but cream cheese also tastes great with them.