Kat's Gone Crackers

(Except the rice, all ingredients are raw)

2 C cooked brown rice
1/4 C chia seeds, ground
1/2 C flax seeds, ground
1 1/2 C water
1/2 C sesame seeds, ground
1/2 C basil & red pepper pesto**
1 t each: thyme, sage, rosemary (preferably fresh, but dried is ok)
1 1/2 t Himalayan salt

Soak chia & flax seeds in 1 1/2 C water for at least 15 minutes, stirring every 5 minutes (to gel).  Add all ingredients to food processor & process just until blended.  Spread mixture onto lined dehydrator trays & dehydrate at 135 degrees for one hour.  Reduce temperature to 115 degrees & dehydrate about another hour, or until dry enough to flip onto screened trays & remove liners.  Reduce temperature to 110 degrees & continue dehyrating several more hours (I like to dry them overnight) until crispy.

Remove from trays & break into pieces.  Should keep for several weeks if stored in an airtight container at room temperature (make sure they are completely dry before storing).

**Pesto recipe to come: I made loads of pesto last summer using basil from Farmer's Market.  Since I don't know the exact proportions of the ingredients, I can't provide the exact recipe...but I'll definitely post one this summer - stay tuned!  Just use any pesto here (basically pesto is just basil, garlic, pine nuts or walnuts, olive oil & salt.  Some people like to add parmesan cheese; I added red pepper to this one).