Beet, Tomato & Pink Peppercorn Infused Living Seed Cracker

Mix all the sunflower, flax + chia in one bowl, add the water and combine well, leave for an hour to swell and absorb.

Mix the remaining ingredients in another large bowl, I use stainless steel as it is lightweight and easy to work with.

Once the seeds are swollen add to the other bowl of ingredients with a silicone spatula, mix well and leave to sit for at least a few hours and up to overnight, covered.

Once the dough is fully integrated and rested, spread out with an offset spatula or silicone spatula on the non stick sheets of the dehydrator. I prepare them to about 2-3 mm thick, if you spread them thicker they will simply take longer to dry.

Score into shapes if you like at that point.

Dehydrate at 65C for 3 hours then drop to 45C for approx 10 hours depending on the size of your Sedona.

Alternatively dehydrate at 45C for approximately 15 hours, you may want to turn the trays around at the halfway mark.

Store well in an airtight container, and if they soften just refresh in the Sedona for an hour.