2 C flax seeds
4 C water
1 1/2 C raisins + 1/2 C raisins
1/2 – 1 tsp. ground cinnamon
2 or 3 bananas, peeled (depending on size)
1 tsp. sea salt
Soak the seeds in the water for about 2 hours *
Combine all ingredients (except 1/2 C raisins) in a food processor until smooth.
Stir in remaining 1/2 C raisins by hand.
Spread mixture onto three solid dehydrator sheets.
Dehydrate for 4 hours at 110 degrees. **
Remove dehydrator sheets and flip the crackers.
Score crackers with a knife and continue dehydrating until crisp – about 6 hours. When dry, the crackers will keep for several weeks in an air-tight container.
* Brigitte says to soak for at least 15 minutes. I waited the 2 hours suggested in Jean’s version and it was still a little watery. This made the mixture very easy to spread on the dehydrator sheets. I might let them soak for longer next time and see what happens.
** Enjoy the smell of warm cinnamon and banana coming from the dehydrator!