RAW FLAX-TOMATO CRACKERS (DEHYDRATED)

Steps:

• 1. NOTE: The flax seeds, once soaked should be very gooey in texture, that's exactly how they should be.
• 2. Put all the ingredients EXCEPT the flax seeds into a food processor.
• 3. Process until well combined.
• 4. Remove the mixture from the food processor and on low add the flax seed until well mixed. You want the flax seeds in tact.
• 5. Using 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.
• 6. Once 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.
• 7. I 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.
• 8. Enjoy!