Spicy Flax and Herb Crackers

These are my favorite crackers to make, you can eat them by themselves, use them as pizza crust, nacho chips, etc. I usually only make half a recipe.

Ingredients:
1c. sunflower seeds, soaked 1 hour or more
1c. raw almonds, soaked 2 hours or more
1/2 c. sun-dried tomatoes, soaked 1 hour or more (I use the ones soaked in olive oil and herbs)
2 red bell peppers, cored and chopped
3 or 4 small jalapeño peppers cored (not coring them makes them spicier)
2c. golden flaxseeds, finely ground (about 2 1/3c. ground)
1/2 c. lime juice
1 T. cumin powder
1 T. chili powder
1 T. sea salt
1 large handful mixed fresh herbs, such as cilantro and basil

Preparation:
1. In a food processor, place the sunflower seeds, almonds and tomatoes and pulse to chop. Add the red bell and jalapeño peppers, flaxseed, lime juice, cumin, chili powder, and salt and process to combine well. Add water if needed to thin to a spreadable consistency. Taste for seasoning, add fresh herbs, and pulse to chop and incorporate.

2. Spread dough thinly on parchment paper on dehydrator trays and dehydrate at 115 degrees overnight or until crisp. Break or cut into pieces. Store in an airtight container for a week or two.