The picture shows the crackers as they are going into the dehydrator. They turned out delicious. The thinner you make them the more crispy and interesting.
I found that the oregano is what made them really tasty, so make sure to put a bunch of it.
1/2 cup of lentils, sprouted (soak for 6 hours then let them rest for 2 days, washing them twice a day)
1/2 cup wheat (soaked and sprouted)
1/2 cup almonds
1/4 cup lemon juice
1/2 cup olive oil
1/4 cup of flax seeds
1/4 cup of sesame seeds
one bunch of fresh oregano cut thinly
a little rosemary
half a small shallot peeled and cut
half a garlic head peeled and sliced
a touch of agave nectar
Blend the lentils, almonds and wheat adding a little water to get a dough going. Put in a separate bowl
Grind the sesame seeds and flax seeds, then add all the other ingredients and add to the bowl with the dough. Mix well.
Spread thinly on dehydrator sheets as one sheet or cut into shapes (rounds or squares), and put on the dehydrator. Turn them around after about 4 hours, and let it continue drying for about 12 more hours (overnight).