1 cup flaxseed
1 cup flax meal
1 T. hemp seed
1 T. sesame seed
1 T. black sesame seed
2 T. pumpkin flour (you can get this on Amazon here)
1 tablespoon maple sugar
1/2 teaspoon Himalayan or sea salt
2 cups water

Put all of the dry ingredients in a bowl and mix with a whisk until well blended.

Next, stir in the water, and mix it well. The mixture will seem very soupy, but wait until you see what it does in the next five minutes.

Let set for five minutes.

Ladle mixture onto dehydrator trays covered with Teflex sheets or parchment paper (do not use wax paper or aluminum foil).

Quickly spread the mixture as thin as you want it. This recipe makes exactly two full dehydrator trays for an Excalibur dehydrator.

After spreading the mixture on your dehydrator trays, let it stand 5 more minutes. This is important, so that it firms up just a bit more, making it easier to score the crackers, so that they will break apart nicely when they are done.

Score the crackers.

Put in dehydrator at 115 degrees, and dehydrate until the crackers are completely dry. You really can’t over-dehydrate them, and we dehydrate them for at least 24 hours.

When they are done, break the crackers apart, and store in an air-tight container.

These are truly among the best raw crackers we’ve had. They have a fantastic texture, are incredible for you, and are so easy to make!

Pumpkin Flax Crackers and Original 3-Seed Flax Crackers