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Recipe By: Mel

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.

Save Recipe

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