I appropriated this recipe from Megan May's The Unbakery cookbook (Beatnik, 2014), she of  Little Bird unbakeries - one of my favourite Christmas presents! I'm not a raw purist so I used caramelised onions I'd made before in the fry pan and put the crackers in the oven for 15 min first before dehydrating till crispy.

3 onions that have been caramelised
1 courgette, grated
1/3 c flax seed
3/4 c sunflower seeds (soaked 4-5 hours)
4 Tbs tamari
5 Tbs cold pressed olive oil
1/3 c date paste
1 Tbs chopped rosemary
1 Tbs lemon juice
1/4 c filtered water
 pinch sea salt to taste

Preheat oven to 180C.
Mix onions and courgette in a bowl. Grind flax seeds in a coffee grinder until a fine flour and add to bowl. Drain soaked sunflower seeds and rinse thoroughly. Process in a food processor until finely ground, add to bowl with the rest of the ingredients and mix by hand.
Press into a tray or slice tin and bake for about 15 min till browned. Cut into your desired shapes and place in dehydrator at 46C for a few hours until the crackers crisp up.