These raw crackers are pretty tasty. Great by themselves or with dips and spreads. It's from The Unbakery by Megan May (Beatnik, 2014). You'll need a dehydrator - the crispier the better.

1 cup sunflower seeds, soaked 4-6 hours
1 cup sunflower seeds, soaked 4-6 hours
1 cup flaxseed, ground (I use a coffee grinder)
1/4 c flaxseed
1 beetroot, grated
1 carrot, grated
1 red onion, finely chopped
3/4 c filtered water
1 1/2 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
1 1/2 tbsp rosemary or thyme, chopped (or herb of choice)

Drain and rinse the seeds and blitz in a food processor until finely chopped. Put in a large bowl with all the other ingredients and mix well.
Spread out on dehydrator sheets to 3-4mm thick and sprinkle with salt and pepper. Score the crackers into your desired shapes. Dry for 3 hours at 46C.
Separate the crackers into the shapes and dry for 14-18hours at 46C until they are crispy. Store in an airtight container. Any small bits or cracker crumbs can be used as sprinkles over salads or any savoury dishes.