1/2 cup chia seeds
1 3/4 cup coconut water
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/4 cup hemp seeds
2 tsp. sea salt
1-2 tsp. Mozambique Peri Peri (Firey African Pepper Rub, all natural) spice
2 small handfuls raw, organic, dried, shredded coconut
Preparation:
Combine flax seeds and chia seeds together in a bowl, mix well. Add the coconut water and stir well, until seeds become gelatinous. Add remaining seeds and spices, and mix well forming a dough. Spread dough evenly onto dehydrator trays, and to desired thickness. Score shapes (preferably squares). Dehydrate for about 8-10 hours, flipping bread over about half way; dehydrating time dependent on desired texture. Bread should be pliable, but dry. For crisp crackers dry longer.
Vega-Riffic Recipes 