all the flavors of the italian classic in a light crisp cracker, perfect with caponata
½ cup sundried tomato, soaked
1 small peeled eggplant, approx 2cups
1 sweet bell pepper, red,yellow,or orange
1 stalk celery
¼ cup red onion
1 clove garlic, or more to taste
2 tablespoon dried oregano
2 tablespoon dried parsley
2 tablespoon dried basil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon agave
2 tablespoon olives, raw, black and green
2 tablespoon capers.optional, not raw
3 cup golden flax meal
all organic if possible
1.process everything,except flax meal, in bowl of food processor until fine.
2.add flax and mix well.
3.roll,(covered with food wrap) 1/8” thick on parchment on mesh, or teflex sheets.
4.pre-cut,and decorate with sliced olives and capers if desired.
5.dry at 115 degrees approx 18 hours or till crisp.
most crisps had a gentle curve to them,perfect for scooping caponata