This recipe makes about 2-3 dozen crackers…

Ingredients:
2 C Pizzey’s Premium Whole Flax seed
4 C water
1 1/2 C raisins + 1 1/2 C raisins
1/2 tsp. ground cinnamon
2 bananas, peeled
1 tsp. sea salt

Preparation:
Soak the seeds in the water for about 2 hours, and do not strain. Set aside 1/4 of the flax seeds and then combine the rest of the flax seeds and all ingredients in a food processor until smooth, stirring in the additional 1 1/2 C raisins and the set aside flax seeds by hand. Spread the mixture onto three solid dehydrator sheets. Dehydrate for 4 hours at 110 degrees. Remove the dehydrator sheets and flip the crackers onto mesh sheets. Score the crackers and continue dehydrating until that side is dry around 6-10 more hours. When dry, the crackers will keep for several weeks in an air-tight container.

Find other great recipes and her Flaxmatters product review at Marisa’s Kitchen Blog