Kelly’s Sun Dried Tomato Crackers are a sweet special combination of Italian seasonings and spices. Both sweet and spicy, these blend basil and tomato for that tasty Italian treat. I love these with my Pesto Perfection!

Kelly’s Sun Dried Tomato Crackers

Directions:
Soak the sun dried tomatoes in 1 cup filtered water for ½ hour to 1 hour. Place the drained sun dried tomatoes into a Vita Mix with the date paste. Add ¾ cup cherry tomatoes, agave, salt, basil, garlic, onion, nutritional yeast, olive oil, lemon, and red pepper to the Vita Mix. Turn the mixer on high for a few seconds to blend. Pour the mixture into a large bowl. Drain the flax seed and add to the bowl. Then add the ground flax seed and Kelly’s sun dried tomatoes and hand mix that in. Take some Excalibur dehydrator trays with teflex sheets. Cover the whole tray with a square 1/8” thick. Do this with a spatula. Make sure that the edges are evenly cut so that the mixture does not drip over. Make sure that the layer is uniform and even. Place in the dehydrator at 115 degrees for 4 hours. Remove from the dehydrator and flip it over. Score it into squares for crackers without cutting all the way through. Make sure not to use a teflex sheet for the scored crackers. Place them back into the dehydrator at 115 degrees for 5 more hours. Remove the crackers from dehydrator, and place them a chopping block. following the score lines cut the crackers with a sharp knife. If you want them crispy, dehydrate longer.

Will last in the refrigerator for 3 to 5 days in an air tight container. In the freezer, they will last up to 1 month.