• Add all ingredients to a food processor and blend until smooth and thick, stopping to scrape down the sides as needed. The mixture should be spreadable but hold its shape.
• For pa?te?, enjoy immediately or chill briefly to allow flavors to meld. Serve on lettuce leaves, hollowed vegetables, or sliced cucumbers.
• For crackers or burgers, portion the mixture onto Paraflexx sheets. Use about 1/8 cup per cracker and flatten thin, or 1/4 cup for burger-style patties and press gently into shape.

Dehydrator instructions:

• Begin dehydrating at 135°F (57°C) for 30–40 minutes, then reduce the temperature to 115°F (46°C) to preserve enzymes.
• Dehydrate for 6–8 hours, then flip once the texture allows. Continue dehydrating another 6–8 hours, or until the desired firmness is reached
• Alternatively, dehydrate at 115°F (46°C) for 10–12 hours, flip, then continue dehydrating another 10–12 hours until crisp for crackers or firm for burgers.