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2 c Brazil nuts
2 c flax seeds
1 T sage
1 T Celtic Sea salt
4 c water
In a high speed blender (or coffee grinder) grind flax seeds into flour. Process all ingredients in a food processor except for water and olive oil. Pulse a few times to break down the Brazil nuts for a hearty textured cracker, or process until fine for a more “delicate” cracker.
In a large mixing bowl (I mean large) add water to flour mix, stir, and let set until mixture thickens. Spread onto ParaFlexx sheets (or parchment paper), drizzle with olive oil, dehydrate until top is dry, flip and remove ParaFlexx, and continue dehydrating until crispy. I like to score the crackers after they have dehydrated for a few hours.