Garlic and onion crackers

Ingredients for 1 servings:

• 1 bag of golden linseed or brown linseed
• 1 bag(s) of sunflower seeds
• 5 garlic cloves, chopped
• 2 medium-sized onions, chopped
• 2 tbsp vegetable stock powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 hours; Total time approx. 10 hours 30 minutes

Soak the flaxseed and sunflower seeds for 6 hours 2 days in advance, then drain the water and let them germinate, rinsing every 4-6 hours. Blend the sprouts with the other ingredients in a high-performance blender until a dough forms. Spread the dough onto trays of the dehydrator lined with baking paper. Smooth it out with a small rolling pin and cut into diamond shapes or small squares with a knife or pizza cutter. Dry for about 2 days at a maximum of 40 degrees Celsius (104 degrees Fahrenheit) – raw food quality. If you want to dry them in the oven, place a wooden spoon in the door and dry for about 10 hours. You’ll have to experiment a bit with the time and temperature, as ovens vary. The temperature should be around 100 degrees Celsius (212 degrees Fahrenheit). It’s definitely worth the effort. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Daily consumption should be divided accordingly.