Almond & Pumpkin Seed Crackers

Almonds seem to help curb blood sugar spikes after meals, which is key for people with diabetes.

These crackers have a lovely crunchy textures and are a very satisfying snack.

Preparation time: 12 mins

Serves: Makes about 20-30 crackers, depending on size and thickness

Ingredients:

• 3 cups flax seeds, soaked in water in a large bowl which you will use for mixing all the ingredients

• 2 cups almonds, soaked overnight, drained and rinsed

• 1/2 cup sesame seeds, soaked and drained

• 1 cup pumpkin seeds, soaked and drained

• 3 cups roughly chopped carrots

• 3 stalks of celery, roughly chopped

• 3 tbsp lemon juice, approx. 1 medium

• 2 tbsp Himalayan salt (or to taste)

• 1 cup chopped parsley

Method:

• In the food processor blend the carrots until a pulp. Add the almonds, celery, lemon juice, salt, sesame seeds and process

• Add this mixture to the soaked flax seeds in the large bowl. Add the pumpkin seeds and chopped parsley

• Flatten down surface and mark a cross with a knife, dividing the mixture into four

• On four dehydrator trays with teflex sheets, spread out with damp hands, flatten with a damp palette knife. Score with a knife

• Dehydrate at 145 deg Fahrenheit or 62.78 deg Celsius for 2-3 hours then reduce heat to 115 deg Fahrenheit or 46.11 deg Celsius

• Turn over when teflex sheet peels away easily, remove teflex and continue dehydrating for 6-8 hours until crisp

• Store in an airtight container