Italian Flax Cracker or Wrap (Raw)

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READY IN: 12hrs 10mins
Recipe by ThatSouthernBelle

Dehydrate longer for crackers, less if you want to make it into a tortilla like wrap for a sandwich. "Store in an airtight container, somewhere close to hand for when the cravings strike!" From karenknowler.typepad.com

Ingredients Nutrition

Directions

  1. Blend all ingredients together in a food processor. Add water if a little too dry.
  2. Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
  3. Score the size of crackers you’d like with a knife or spatula before dehydrating.
  4. Dehydrate around 115°F overnight and flip over once one side is dry. Dry to completion.

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