Dip these crunchies into your favourite hummus, dip or nut cheese.  You can use this recipe to clean out your fridge of greens or incorporate whichever outdoor greens are in season.  Taste it as you go so you can adjust to taste.  You are a super-food super-human!

5 C greens (I used chickweed, miners lettuce, spinach, thistle (warning: spiky) and parsley

1/4 C chives, chopped fine

1 clove garlic

1 medium tomato

3/4C flax

1C almond pulp

1/4 C nut butter (optional)

1 lemon, juiced

1/2 tsp good quality salt

Start with the tomato and lemon juice in the blender until liquid

Add the greens and blend until liquid

Add everything except the chives and flax and blend until as smooth as possible

Add flax and blend to incorporate (if you have to add a bit of water just go slow so you don’t overdo it)

Add the chives at the last minute so they are incorporated but not totally blended

Spread your mixture onto a paraflex or silicone sheet in your dehydrator

Score the top to make square crackers

Dehydrate at 110 for several hours until dry to the touch

Flip over your dehydrator tray onto another tray so the paraflex sheet is on top of the cracker

Peel the paraflex sheet off and continue to dehydrate until crispy

Break into crackers

Store in an airtight, dark container