Soup Crackers

For the soup crackers, soak the sunflower seeds in water 12 hours before preparing the bread. Grind flax seeds in a blender and soak in twice the amount of water 1-2 hours before preparing.

Peel carrots and Jerusalem artichokes and grate into a bowl with a coarse grater. Chop spring onion, chop parsley and add. Add flax seeds and mix with juice of lemon and salt.

Strain sunflower seeds and add to the mixture and mix well. Spread the mixture on dehydrator sheets on the dehydrator rack and let dry for 8-10 hours.

When they can be removed from the drying foil, peel them off and continue drying without foil on the tray until the soup crackers are completely dry and crispy.

Preparation Tip:

The soup crackers are very good with a dip, as a base for spread or as a soup topping.

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