Chips & Crackers
2 cups whole golden flax seeds
1 cup ground flax seed
6 cups water
2 peeled bananas
1 1/2 cup pitted Medjool dates
1 tsp sea salt
1/2 tsp ground cinnamon
1Soak 2 cups whole golden flax seeds in 4 cups of water for 8-12 hours. Do not drain or rinse.
2Soak medjool dates in 2 cups of water for 1-2 hours or until softened. Drain.
3Puree the bananas, medjool dates, sea salt, and cinnamon in a food processor.
4Add soaked flax, ground flax and fruit puree to a large mixing bowl and mix until well combined.
5Spread batter evenly onto ParaFlexx lined Excalibur Dehydrator trays. Approximately 2 cups per tray.
6Score the crackers into the shape you desire.
7Dehydrate at 145° F for the first 2 hours then lower temp to 105° F for another 10 hours.
8Flip the crackers on the mesh polyscreens, removing ParaFlexx sheets.
9Continue to dry at 105° F for another 20 hours or until dry & crisp.
10Allow crackers to cool completely. Store in a sealed container for up to 2 months.