Rosemary Almond Crackers
1/2 cup ground golden flax (or 1/2 cup chia seeds)
1 cup water
3 cups almonds, soaked overnight, rinsed and drained with skins removed*
2 tablespoons rosemary, chopped fine
Himalayan Salt and fresh ground pepper to taste
Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to
Place wet, drained almonds in the food processor and process until very
Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and
Spread thin on a non-stick sheet. I place another non-stick sheet on top of
the mixture and roll out with a rolling pin. Score into rectangles.
Dehydrate at 145 for 45 minutes. Decrease heat to 115 and continue to
dehydrate until crisp, approximately 8 hours.
* The skins come off easily after soaking. You do not need to remove the