½ cup each of black and white sesame seeds (white only will do), soaked overnight, drained and rinsed.
1 cup almonds, soaked overnight, drained and rinsed
1 cup flax seed, ground in the Vita Mix (or blender)
2 cups water
1/4 cup olive oil
2 tsp salt
Put the ground flax seed in a large bowl.
In the Vita Mix (or high speed blender) blend the almonds, water, salt and olive oil until smooth:
Add this mixture to the ground flax seeds and mix thoroughly.
With a damp palette knife, spread thinly onto two or two and a half dehydrator trays with Teflex sheets. Score with a table knife.
Sprinkle with white and black sesame seeds. In lieu of black sesame seeds, use black onion or poppy seeds. These small seeds are more digestible if they have been soaked overnight.
Dehydrate for approx 8 hours or overnight and then turn over onto the mesh sheet, remove the Teflex sheet and continue dehydrating until crisp. The time taken will depend on the thickness of the crackers and the temperature and level of humidity in your kitchen.
Sesame seeds for sprinkling can be soaked, dehydrated and kept in a sealed jar ready to use on crackers or salads.