Ingredients
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3 cups pumpkin seeds
1/4 cup tomatoes
1/8 cup red onion
4 sun-dried tomatoes
1 garlic clove
1 dates, pitted
1 teaspoon lemon juice
1 tablespoon olive oil
1/2 teaspoon onion powder
1/2 teaspoon basil
1 1/2 teaspoons oregano
1/2 teaspoon kelp
3/4 teaspoon sea salt
Preparation
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Presoak seeds for 6 to 12 hours.
Drain seeds.
Process all other ingredients in food processor.
Mix with seeds, spread seeds on wax paper on dehydrator tray.
Flip once during drying time.
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