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Raw beetroot & rosemary crackers
Ingredients
- 1 beetroot
- 1 cup activated sunflower seeds (soaked over night)
- Juice of 1/2 lemon
- 1/2 tsp sea salt
- 1/2 cup filtered water
- 1/2 cup ground golden linseed
- 1 tbsp chopped rosemary
- 1-2 turns from the pepper mill
Directions
- Blend into a purée
- Add linseed, rosemary and pepper.
- Mix well and leave for 15 minutes
- Spread on dehydrator sheets and dehydrate at 46°C for 8 hours.
- Remove the sheets and turn crackers.
- Dry fit another 6 hours or until crisp.
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