Ingredients
100g sprouts from mung beans
200g cauliflower
1 cup sesame seeds
1 cup sunflower seeds
½ cup flax seeds
Salt
Cups = 3 dcl
Procedure
Grind sesame, sunflower and flax seeds, soak them over night
and strain in the morning. Chop sprouts and cauliflower finely. Mix chopped
vegetables and seeds.
Put mixture on teflex paper, in case you do not have it use
baking paper. Dehydrate at a temperature of 45 ° C for approximately 10 hours. These
crackers are a little softer than the other, so you do not have to wait until they
got crispy.
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