yields 25 pieces

1 cup flax, soaked
1/2 cup sunflower seeds, soaked
2 small zucchini
1 small onion
1/4 cup nutirtional yeast
1 tbsp fresh rosemary
1 tsp black pepper
1 lemon, juiced
1/4 cup dried calendula petals
1 tsp raw miso paste 

Finely shred the zucchini and onion, combine with calendula petals and set aside in a large bowl. Blend together the flax and sunflower seeds with all other ingredients and then stir into the zucchini mixture. 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.