Savoury Almond crackers


1 C white onions, chopped
1 C tomatoes, chopped
1 C almond flour
1 C flax seed, ground
1/2 C olive oil
1/4 C Nama Shoyu
1/4 C parsley
1/4 C coriander
2 cloves of garlic


Mix all ingredients in a food processor.

Spread onto dehydrator sheets, 0.5-1 cm thick.

Cut into desired shapes, using a blunt knife.

Dehydrate for around 5 hours, flip over and dehydrate for another 2 hours.


C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


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