Nut Free Sulphur Free Crackers

1/2 cup chickpeas

1/2 cup sun dried tomatoes

1/4 cup water

juice of 2 lemons

1 tablespoon olive oil

3 teaspoons oregano

1 teaspoon coconut aminos

1/2 teaspoon maple syrup

1/2 teaspoon cumin powder

1/2 teaspoon coriander

1/2 teaspoon paprika

 

1. Sprout the chickpeas: drain chickpeas in water for 8 hours, then let sit in cloth-covered bowl or jar for 1-2 days, washing twice daily, until chickpeas sprout.

 

2. In a food processor or high speed blender, blend sprouted chickpeas with all other ingredients.

 

3. Spread over teflex sheet and separate into crackers.

 

4. Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) for 2-3 hours until firm enough to move to stainless steel or mesh sheet. Then continue dehydrating 4-6 hours, until completely dry and firm.

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