yields 25 pieces

1 cup pepitas, soaked
1 cup flax, soaked
4 tbsp chia seeds
1/4 cup young sprouts (broccoli, clover, etc)
1 tbsp juniper berry
1 tbsp black pepper
1 tbsp fresh thyme
1 tbsp dried thyme
juice & zest of 1 lemon
Roughly chop the pepitas and mix with chia and sprouts. Blend the flax until doughy and fold in with the seeds and sprouts. Grind the spices finely and stir into the mixture along with lemon juice and zest. Spread thickly and evenly over waxed dehydrator sheets and use a pizza cutter to score 5x5. Dry at 105 F for 8 hours, or until crisp.