Italian Flax Cracker or Wrap (Raw)

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

• Ready In: 12 hrs 10 mins
• Serves: 4

Ingredients

• 2  cups flax seeds
• 1  red bell pepper
• 1⁄2 cup sun-dried tomato
• 2  cups fresh tomatoes
• 1  lemon, Juice of
• 1  garlic clove
• 1⁄2 large onion, chopped

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.