Puree ingredients except flax seed in a high speed blender like the Vitamix. Add in flax seed. Spread evenly to 1/4 inch thick on 2 solid Teflex sheets in the dehydrator and dehydrate at 145F for 1-2 hours then lower to 115. Flip. On this wet side, score halfway through using a ceramic or plastic knife into 9 large squares (or smaller, as you prefer). Dehydrate until dry. Store crackers in the pantry.
I originally made these crackers with honey to add a bit of sweet to offset the taste of the spices, but you can use sweetie stevia instead (or no sweetener at all). Taste test the batter and make sure you add in a touch more sweetener once it's to your liking. The dehydrator tends to "dry out" all tastes, including the sweet one! That also means that if you like a really spicy cracker, by all means go a bit more liberal with the curry spices :)
The flax seeds can be left whole OR pureed. If left whole, add the pureed ingredients to a bowl and mix in the flax seeds. Otherwise, once you've pureed the ingredients, add the flax to the blender with the puree, adding in a bit of water if need be. You can also puree the flax seeds first, then add in the rest of the ingredients. The key is to get it all pureed ;)
Instead of the golden flax, you can also use brown flax, chia seed, or any combo of flax/seed, as you prefer.
Coconut oil would work just fine, instead of the olive oil.
Shelf life of these crackers is 6 months. Better double or triple the recipe if you are keen on them, because they might not last that long!
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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