Rosemary Crackers

• 1 cup raw almonds, ground into flour
• 
  
• 1 cup raw cashews, ground into flour

• 3 teaspoons fresh rosemary

• 1 teaspoon dried garlic

• 1/3 cup flax, ground

• 1/2 cup water

• Himalayan salt and pepper to taste (just a tiny pinch will do)

1. Mix all ingredients together.

2. Spread into a layer about 1/3 inch thick.

3. Score.

4. Dehydrate at 140 for 45 minutes, reduce heat and dehydrate at 115 until dry, removing to screen sheets half way through dehydration. 8-10 hours. If you don’t move to mesh screens, you will need to flip.

Note: If you pre-soak your nuts, you will want to make sure you have dehydrated then completely dry before you grind them into flour.

Makes approximately 2 dozen crackers.

Wonder why we start the dehydration so high? Read here: Dehydration Primer

From: www.rawmazing.com