Spinach and Herb Crackers
Great crackers with a terrific crispy crunch!
Makes about 2 1/2 trays (using a Excalibur dehydrator)

Ingredients:
1 C brazil nuts
1/2 C pecans
1/2 C ground flax seeds, soaked in 1 1/2 cups of water for 1 hour
8 sun-dried tomatoes, rehydrated
1/4 C red or sweet onion
2 C fresh spinach, packed
1/3 C shredded dried coconut
1/2 C sesame seeds
1/3 C water
2 tsp sea salt
1 tsp dried savory
1/2 tsp dried oregano
1/2 tsp minced garlic

Preparation:
Combine nuts in a food processor and blend until very small and kind of fluffy. Add remaining ingredients and continue to process until smooth. Spread thin over teflex sheets and dehydrate at 115 degrees for about 3 hours. Flip onto mesh screen* and continue dehydrating for another 12 hours. Store in air-tight container.

This is really nice with the Herb Cheese Ravioli filling.

*If you want these shaped in triangles or squares, now is the time to cut them. You can use a pizza cutter for a really quick cut. Alternatively, you may just break them into manageable sized pieces when they are completely dried.
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From the recipe files of TheRawTable.com