2 1/2 cups golden flax seeds (soaked for 12 hrs)

1 cup fresh or frozen corn kernels
1/4 ripe avocado
1/2 cup sunflower seeds (soaked for 12 hrs)
2 tsp. black or white sesame seeds
2 tbs. minced Spanish or red onion
2 tsp. fresh garlic minced or 1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. cayenne powder (optional)
1-2 pinches Celtic sea salt or to taste
1 pinch of white pepper
celery juice or water

In an blender or a heavy duty food processor combine everything together till smooth. Add a little celery juice if mixture is dry. Check for seasonings. Add more salt and pepper if necessary. Spread onto teflex sheets (does only 3 or 4 trays you may want to double the recipe) dehydrate at 110 degrees for 6 to 8 hours until they can come off the sheets easily then flip onto screen dehydrate till dry and crispy. These are pretty spicy so you can leave out the cayenne if you don’t like things to hot. I think they are great just plain or dipped in fresh salsa or cheezy sauce.
~Tammie Nelson