Nutrition
Ingredients
- 1 cup flax seeds
- 1 cup water
- 1/4 cup Parmesan cheese
- 1/2 Tbsp. black pepper
- 1 clove garlic
- 1 tsp. flaky sea salt
Instructions
- Stir all ingredients in a large bowl until it forms a gelatinous dough.
- Spread onto dehydrator sheets so that mixture is about 1/46 mm thick. Slice the dough into squares.
- Set temperature to 63°C and dehydrate for 30-45 minutes. Reduce temperature to 46°C and after 6 hours, flip the crackers.
- Continue dehydrating for 12-18 hours. Crackers should be crispy when ready.
