Mexican Crackers - cooking recipe

Ingredients

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

Preparation

In a coffee grinder or food processor, process all seeds and nuts until they.
are ground into flour.
In a larger food processor, combine all seeds and remaining ingredients and process until well mixed and smooth.
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).
Store in well-sealed plastic container or bag.