Raw beetroot & rosemary crackers
- 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
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.