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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