Firstly grind, blend or homogenize your sprouted grains. You can add some seeds, herbs, sea salt and spices for additional flavour. Add a little water if the mixture is too dry.

Spread the mixture onto a solid sheet using a spatula, making sure the mixture stands only a few millimeters tall – the thicker the cracker, the harder to eat, the longer to dry and the shorter the shelf life.

Score the size of the crackers you’d like with a knife or spatula before dehydrating.

Dry at 72 degrees celcius for 2 hours and then 57 – 60  degrees celcius overnight.

Try any of the following combinations for creating a high energy snack food recipe…

• Sprouted flax seeds, small piece of ginger, garlic, small jalapeno and sea salt
• Equal amounts of sprouted wheat and rye, Braggs Aminos, honey or dates, caraway seeds and finely chopped onion
• Equal amounts of sprouted pumpkin seeds and flax seeds, tomatoes, sprouted sunflower seeds, fresh basil, olive oil, dates, lemon juice and sea salt to taste