- 2 cups whole flaxseeds
- approx 2 cups water
- 1/4 cup tamari, Braggs Liquid Aminos or nama shoyu raw soy sauce
- sea salt to taste
- 1 tbsp fresh minced herbs (optional)
Stir in the tamari, Liquid Aminos or nama shoyu sauce, sea salt and fresh herbs. You can also get creative and add some extra flavors - a quirt of lime juice, minced ginger, chili powder or cayenne pepper - depending on your tastes.
Spread the mixture about 1/8 inch thick on your dehydrator's paraflexx or teflex sheets.
Set your dehydrator to about 110 degrees, and dehydrate for 4-6 hours. Turn the mixture over, and dehydrate another 3 - 4 hours. If you like a crispy and crunchy cracker, dehydrate a bit longer. I like my flaxseed crackers a bit chewier, so I dehydrate them a bit less. Break or slice your crackers into pieces when finished dehydrating.
Raw flaxseed crackers are an excellent snack on their own, or served with a raw salsa, guacamole, raw hummus or another raw food dip.