1 1/2 cups stoneground cornmeal or masa
1 medium onion, diced
2 cloves garlic, minced
4 small tomatoes, diced or 1 can tomatoes, diced
1 dried chili rehydrated, diced
1 T smoked paprika, oregano, sweet basil, pepper
salt to taste
1. Mix all ingredients in a bowl, and salt to taste. If the mixture is too dry, add a little extra Almond Milk or a dash of EVOO.
2. Form evenly into Coconut Oil-coated pan.
3. Top with Pecans.
4. Dehydrate for 6 hours or until a toothpick comes cleanly out of center.
5. Chow down!! Keeps in fridge for about a week, or you can use this recipe to make thinner crackers, that will keep until you are done munchin' and crunchin'!