These are great crackers to have with simple spreads, butter or cheese as a satisfying snack or side to any salads or soups, but you will need a dehydrater. Also good to get those vital vitamins and minerals in the kids without any veggie battles! The flaxseed and sunflower seed will need to be prepared the night before so soak these in a bowl of water.

a 4-inch strip of Kombu
½ cup of soaked flaxseed
¾ cup water
½ cup finely chopped red onion
1 cup soaked sunflower seed
1 clove garlic
2 tbsp spicy marinated soy sauce
Cayenne pepper to taste

Soak the kelp for 5-10 minutes in bowl of water until soft. Mix flaxseed, water and seaweed in a blender, adding the onion, sunflower seed, soy sauce, seasoning and garlic and blend in until smooth. Pour on to dehydrater sheets and spread evenly using a spatula. Dehydrate at 45 degrees Celsius for 10 hours or until dry. Break into bits and store in an airtight container.