1/3 c sundried tomatoes soaked in hot water for 10 mins.
1/3 c and 1/2 c golden flax seeds, do not soak
1/3 c pecans or walnuts, do not soak
1 1/4 c sunflower seeds, do not soak
3 medium zucchini, yellow or green, keep skin on
2 cloves garlic
1/2 red onion
1/3 c fresh basil
3/4 tsp dried oregano
3/4 tsp freshly ground pepper
3/4 tsp himalayan pink salt or sea salt
Line your dehydrator tray with a non stick paraflex sheet.
Grind 1/3 cup flax seeds.
Place nuts and sunflower seeds in food processor and grind. Place them in a bowl.
Shred two zucchini using shredding blade in the food processor. Add them to the bowel with nuts.
Using the blade in food processor, process third zucchini and all the rest of the ingredients except the whole flax then add to the nut bowl along with whole flax.
Mix well. Spread evenly over the lined dehydrator tray and score into rectangles, dehydrate for 12 hours then flip removing the liner. Dehydrate another 4 to 6 hours until crisp. If you like it extra thin, use two trays.