Flax Crackers

Ingredients:

2 cups Flax Seeds

1 cup Ground Flax Seeds

1/4 cup Nama Shoyu, Tamari or Bragg’s (I used sea salt instead)

3-4 T finely chopped Italian herbs to taste

Preparation:

In a large bowl soak whole flax seeds in 4 cups distilled water and nama shoyu or tamari for 4-6 hours. After soaking mix in ground flax seeds, herbs and extra water if necessary. The consistency should be like a thick almond butter.

Spread the mixture evenly on dehydrator trays about 2-3 mm thick. Dehydrate at 40-45 C (110-118 F) for 6-8 hours then flip over to dry the other side for another 2-4 hours until desired crispiness is achieved.

Special Health Teaching:

Brown flax seeds or linseeds are more readily available. Golden flax seeds have higher nutritional value.