Gluten-Free Dehydrated Rosemary And Cranberry Crisps - cooking recipe

Ingredients
    1 1/2 cups almonds
    3/4 cup chopped hemp seeds
    1/2 cup chia seeds
    2 tablespoons dried rosemary
    4 packets stevia powder
    1 tablespoon garlic and dried vegetable seasoning
    Himalayan salt and cracked black pepper to taste
    1 cup coconut flour
    1 cup minced dried cranberries
    1 1/2 large bananas
    1 Gala apple, cored and chopped
    2 figs
    1/2 cup finely chopped cabbage
    1/2 cup finely chopped kale
Preparation
    Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.
    Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.
    Pulse coconut flour and dried cranberries together in a food processor until evenly combined; add to seed mixture. Pulse bananas, apple, figs, cabbage, and kale together in a food processor until pureed; add to seed mixture. Mix seed mixture together using your hands until dough is well mixed; let stand for 30 minutes.
    Divide dough in half and place each half onto a sheet of parchment paper. Top each roll with another sheet of parchment paper. Roll dough using a rolling pin until thin; cut into squares and transfer to a food dehydrator using a spatula.
    Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.

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