I would have to say these are the BOMB Flackers! I am not the biggest fan of raw vegan crackers, but NOW I am!

munching mindlessly on boxes of crackers are such empty calories, fat and sodium, not a good way to thrive. The mix of arugula, with a tinge of lemon peel make the aroma while they are dehydrating mesmerizing. They do not take long in a dehydrator, about 3 hours one side on HIGH then flip and dry for another hour or so..  Score the flackers as soon as you spread on sheets. If you want to cleanse and get ready to learn the arts of raw vegan cuisine, be nurtured with yoga massage and , art and love, join us, we have 3 rooms for Couples or Singles, Friend, or family at http://obxspringretreat.com

Ingredients of Sunny Arugula Flackers

1/4 cup flax seeds, SOAKED in 1 cup water
4 cups (2 large) zucchini, peeled & diced
4 cups, packed baby arugula
1 Tbsp cold-pressed olive oil
2 garlic cloves, minced
1/4 cup white sesame seeds
2 Tbsp lemon juice, and 2-3 inched of lemon peel
2 tsp onion powder
1 1/2 tsp sea salt
1 tsp ground black pepper
1/2 cup minced yellow bell pepper
1/2 cup raw SOAKED sunflower seeds
1/2 cup flax seeds, ground

1) In a small bowl combine the 1/2 cup flax seeds with the 1 cup of water.  Set aside while you prep the rest of the recipe.  This will give the flax seeds time to soak and thicken.

2) Peel the zucchini and dice into medium-sized chunks. You can leave the peel on if it is organic.  Place 2 cups worth in the food processor, fitted with the “S” blade.  Pulse the zucchini into small bits.  Place in a medium-sized bowl.

Pulsing helps to draw the zucchini into the blades preventing it from being over processed.
Breaking this up into two batches will help in controlling the texture.  If you try to process the complete mixture at one time you will over-process it, making it more liquidly.

3) In the food processor bowl, place the arugula in first then on top of that add the remaining 2 cups of zucchini.

4) By putting the arugula in first,  the weight of the zucchini will help hold the arugula down and make it easy to process.  Pulse together, but don’t puree it.  We want small bits for texture.

5) Add; olive oil, garlic, sesame seeds, lemon juice, onion powder, salt and pepper.  Pulse together until everything is combined.

6) Add the already processed zucchini and then add in the yellow pepper and sunflower seeds.  Pulse a few times to combine everything. Transfer back to the bowl.

7) Do not process the flax seeds. Hand mix in the ground and soaked flax seeds, by processing it willchange color and texture, not in a good way : )

Stir together and set aside for 10+ minutes.  Over the years I have found that I don’t like to add soaked seeds in the food processor because it adds a strange look and color to the cracker.

8) Spread half of the batter on the teflex sheet that comes with the dehydrator.   Cover the complete tray from edge to edge.  Repeat with the remaining batter on a second tray.
Dehydrate for 2-4 hours at 115 degrees.  Remove the trays and make score lines in the cracker batter as to the size you desire.  Return to dehydrator and continue drying for 8-10 hours or until dry.  You can flip the crackers over on to the mesh sheet part way through the drying time but I didn’t (forgot).
Allow the cracker to cool to room temperature, snap the crackers into pieces and store in an airtight container.