Years ago, I bought a bag of raw crackers at my local cooperative. After trying them I thought, I can make these myself, so I gave it a try. The thing I love about these goodies is you can change the flavour by changing the herbs you use. They are not cooked so be prepared to dry them for at least 8 hours. I live in a dry climate, so that's the length of time I leave mine. If you live in a humid climate you may have to leave them longer.You will need a dehydrator with Teflex sheets for this recipe.
1NOTE: The flax seeds, once soaked should be very gooey in texture, that's exactly how they should be.
2Put all the ingredients EXCEPT the flax seeds into a food processor.
3Process until well combined.
4Remove the mixture from the food processor and on low add the flax seed until well mixed. You want the flax seeds in tact.
5Using an off-set spatula spread a large scoop of the mixture onto a teflex sheet. The mixture should be about 1/8-1/4" thick. Not to thick or thin. If it's too thin it will crumble, if it's too thick it will take a long time to dry, so try to get it fairly close to the suggested dimensions.
6Once you've used up all the mixture dry at 110'F for 8 hours. If the crackers aren't dry enough flip them over and dry for an additional 6-8 hours. You should open the dehydrator at the 6 hour mark and test them. If the gooeyness is gone then they are ready.
7I leave mine in a big bowl on the counter so we can sample them all the time. They are so good and good for you too.