Mexican Crackers

• 1 cup sunflower seeds, raw
• 1 cup almonds, raw
• 1/2 cup flax seed
• 1/2 cup raw cashews
• 3 plum tomatoes, seeded and chopped
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 2 1/2 teaspoons salt (I used Adobo)
• 1 tablespoon taco seasoning mix
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

1. In a coffee grinder or food processor, process all seeds and nuts until they.
2. are ground into flour.
3. In a larger food processor, combine all seeds and remaining ingredients and process until well mixed and smooth.
4. Spread onto teflex or parchment paper thinly, and place into food dehydrator. Dry for a few hours until dry on top, then flip, remove teflex/parchment, and allow to dry until crispy. (This took another 12 hours).
5. Store in well-sealed plastic container or bag.

sunflower seeds, almonds, flax seed, cashews, tomatoes, red bell pepper, cumin, salt, taco, onion powder, garlic, cayenne pepper

Taken from www.food.com/recipe/mexican-crackers-467956 (may not work)