1 cup flax seed (brown or golden)
2 cups pure, filtered water
2 teaspoons of lemon juice
1 teaspoon garlic granules or powder
2 teaspoons liquid aminos (or you can use low-sodium soy sauce) (using this you don’t need to add salt)
Pour whole flax seed in a glass bowl cover them with water. Using 2 cups of water will make thinner, crispier chips. Ideally soak them overnight, but at least for 4 hours. Pour off the water through a fine mesh strainer so you can do it without losing seeds. Add other ingredients and mix. Spread on the dehydrator teflex sheets and dehydrate. About 105 degrees for 12 hours. Remove from teflex sheets and continue to dehydrate until desired consistency. You can dry them until the are crispy for a “chip-like” feel or not as much for a more chewy cracker. I use the chewy for a taco shell or like sandwich bread. Once you have made these, you can adjust the seasonings, or use other seasonings as you would like. I have also used cinnamon and agave nectar with ginger and cardamom for a sweet cracker.
Soaking the flax overnight opens the seeds so the oil is available for you.
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