1 cup golden flaxseeds

1 cup ground golden flaxseeds

1 cup sunflower seeds

1/3 cup dark flaxseeds

2 tsp. Herbamare (herb sea salt)

3 cups filtered water

 

Soak all ingredients for 1 hour (will be very gelatinous).

 

Spread on 2 to 3 Teflex sheets until about ¼” thick. I use my hands but make sure you wet them with water first, otherwise it really sticks.

 

Cut to desired size with a pizza wheel.  Dehydrate at 105 degrees for about 24 hours or until very crisp.  Flip half way through dehydrating and remove Teflex sheet.  You cannot over dehydrate these crackers.  They just get crispier.

 

Once you get used to making these you can play with the seed ingredients.  Chia, hemp and pumpkin seeds also taste great and add a chewier texture.  Just make sure you leave enough flaxseed in the recipe to ensure the gel that holds the cracker together.

 

A note on Herbamare... I first had this salt at a friend's home in Bordeaux, France in the 80's.  It made plain pasta taste incredible.  I have been using it ever since.  It's a sea salt that has been steeped in herbs and vegetables for several months and then dehydrated.  If you can't find it at your local store you can get it here.