Dehydrating at temperatures below 120 degrees preserves enzymes, keeping foods “living”.
2 tsp of sea salt
½ tsp of pepper
30 basil leaves
3 garlic cloves
1 cup water
2 cups of soaked sunflower seeds (may be soaked for 3 to 4 hours)
1 cup ground flax seeds
1. Place all ingredients, except flax seeds, in the bowl of a food processor fitted with the “S” blade. Pulse and scrape down the sides of bowl until all ingredients have reached a semi-smooth consistency.
2. Transfer the mixture into a big bowl and add the ground flax seeds. Mix thoroughly.
3. Prepare your dehydrator trays and evenly spread the mixture. It should be a 1/3 of an inch thick.
4. Cut lines in the mixture with a butter knife, 4 to 8 across and 4 to 8 down. Dehydrate at about 115 degrees for 24 hours (subject to your weather, check after 12 hours). They will be done when they are crispy.
Note: If you don’t have a dehydrator, the mixture can be spread onto a parchment paper-lined cookie sheet and dehydrated in an oven set on its lowest temperature, or just using the pilot light if there is one. Adjust drying time accordingly. A dehydrator gives the best results, though.