Spicy crackers with a mexican flair
3 c buckwheat sprouts (2-3 days will equal 6 cups sprouts)
2 1/2 c flax seeds soaked overnight with 4 c water
2 onions chopped
2-3 large fresh tomatoes
6-8 c corn cut off the cob (I used raw frozen)
1 Tsp sea salt
2 Tsp chili powder
1 Tsp cayenne
2 c ground flax seeds
process all in food processor
spread on sheets, score.
Dry 10-12 hours turning halfway.
Makes 7-9 trays