1/2 cup raw cashews, dry
1/2 cup raw sunflower seeds, dry
1/2 cup packed dried apricots
2 tablespoons ground flaxseed
Sea salt and cinnamon (optional)
1) Place the cashews and sunflower seeds in separate bowls. Cover with fresh water and allow to soak overnight or for several hours. Once soaked, drain and rinse.
2) To make the batter, place the soaked nuts, seeds, flax and apricots into a food processor and blend together until it is a smoother, thick paste. You can add more water if you think it is too thick. Add salt (if desired) and cinnamon (if desired). You can also sprinkle the mix with cinnamon once it is on the tray.
3) To dry, spread the mixture on a dehydrator tray that has a wet mixture liner and place into your dehydrator. Dry at a low temperature for about 10 hours, or until the tops are firm. At this point, remove the tray and flip the crackers over. They will still be soft and it is a good time to score them with a blunt knife so that you can snap them apart when they are all dry. Return the crackers to the dehydrator and continue drying until they are done to your liking.
Source of recipe: I was inspired to play around in the kitchen by the Raw Chat thread. Tired of making savory crackers, I played around and created these. They make a good little sandwich with fruit or raw nut butters. I have a small Excalibur, and this makes one tray of crackers.