I made some curry crackers last night with SuperCharge! Pea Shoots. Here's the recipe so you guys can try it out.
2 cups Golden Flax seeds, ground
1 cup Almonds, soaked for 8 hours
1 cup SuperCharge! Pea Shoots, homogenized
1 T Penzey's Hot Curry Seasoning
1 t cumin
1 t Celtic sea salt
Process almonds and pea shoots through a Champion juicer, or something like it. Combine remaining ingredients and mix well. Spread 1/4" thick layer on dehydrator sheet. Dehydrate at 145 degrees for 2-3 hours, score into layer making cracker sized pieces, flip onto regular rack and dehydrate for 6-8 more hours at 108 degrees or until desired consistency.
