Almond and Mung Sprout Crackers- raw, vegan

 These are crunchy and tasty- and make a great Summer packed lunch teamed up with some hummus, salad and olives. Unfortunately I didn't write the recipe down, so for now you'll have to make do with these pictures and the list of ingredients below:

ground almonds
sprouted mung beans
grated carrot/ parsnip/ sweet potato
finely ground whole hemp seeds (they really give the crackers some crunch!)
seasalt
cracked black pepper
dried basil

• Grind nuts.
• Process sprouts to a coarse paste.
• Mix everything together and adjust seasonings if necessary.
• Spread really thinly (about 2mm) on Paraflexx sheet on top of dehydrator mesh (or use baking parchment). Use a cookie cutter to make them into thin rounds.
• Dehydrate on high setting for about 4 hours, until brittle and crispy.