Italian Flax Cracker or Wrap (Raw)

1. 1

   Blend all ingredients together in a food processor.

2. 2

   Add water if a little too dry.

3. 3

   Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall.

4. 4

   (The thicker the cracker the harder to eat and the longer to dry).

5. 5

   Score the size of crackers youd like with a knife or spatula before dehydrating.

6. 6

   Dehydrate around 115F overnight and flip over once one side is dry.

7. 7

   Dry to completion.

* Per serving · 4 servings · Values may vary.