In a food processor, combine black-eyed peas, 2 cups sprouted grains, orange juice, salt, herbs, paprika, cayenne, onion and garlic and press into dough. Mix in (by hand) flax seeds and remaining ½ cup sprouted grains. Form dough 8 X 8 inch square crust making sure crusts are no more than ¼” thick. Dehydrate from 8-10 hours or until toasty. Quarter each square, store in cool dry place up to 1 month.
To sprout black eyed peas: Soak 7 hours; sprout 2-3 days To sprout wheat berries: Soak 7 hours; sprout 2-3 days
