1/2 cup julienned sundried tomatoes
1/2 cup flax seed
2 cloves garlic, pressed
1 small jalapeño, seeded and minced
1/4 cup fresh cilantro leaves
1 tablespoon olive oil
1/4 cup ground raw sunflower seeds
1 teaspoon sea salt
1) Soak sundried tomatoes for at least 1 hour in just enough water to cover them. Soak flax seed for at least 2 hours in just enough water to keep them from clumping.
2) Put sundried tomatoes and soaking water in a blender pitcher. Add garlic, jalapeño, cilantro, and olive oil to pitcher. Blend until you get a slightly chunky paste. Pour tomato paste into a bowl and stir in flax seed, ground sunflower seed, and sea salt.
3) Spread on teleflex sheets and dehydrate at 105 degrees Fahrenheit for 3 to 4 hours. Using a knife, carefully cut into squares. Continue to dry for and additional 6 hours. Flip crackers and dry until crisp. I generally dehydrate for a total of about 18 hours. You can use more or less jalapeño, depending on your taste.