Hazelnut Crostini

I doubled this recipe from Sarma_Melngailis for a raw potluck and added chia .

Ingredients:

300 g hazelnuts, soaked 2 hours or more
50 g flaxseed
25 g chia seeds
2 1/2 tsp nutritional yeast
1/2 tsp grey or pink salt
45 g extra-virgin olive oil
140 g filtered water
Method:

• Mill the flaxseed and chia seeds in the Thermomix® on speed 9 for 15 seconds
• Add all other ingredients and process on speed 10 for 20 seconds with the help of the TMX spatula
• Spread the batter on 2 Teflex-lined dehydrator trays. Shape the batter with a cookie mold and
• Dehydrate for 3 hours. Peel away from the Teflex and dehydrate on the mesh screens for 15 hours at 115*F, or until crispy