2 cups whole golden flax seeds
1 cup ground flax seed
6 cups water
2 peeled bananas
1 1/2 cup pitted Medjool dates
1 tsp sea salt
1/2 tsp ground cinnamon
Soak 2 cups whole golden flax seeds in 4 cups of water for 8-12 hours. Do not drain or rinse.
Soak medjool dates in 2 cups of water for 1-2 hours or until softened. Drain.
Puree the bananas, medjool dates, sea salt, and cinnamon in a food processor.
Add soaked flax, ground flax and fruit puree to a large mixing bowl and mix until well combined.
Spread batter evenly onto ParaFlexx lined Excalibur Dehydrator trays. Approximately 2 cups per tray.
Score the crackers into the shape you desire.
Dehydrate at 62ºC for the first 2 hours then lower temp to 40ºC for another 10 hours.
Flip the crackers on the mesh polyscreens, removing ParaFlexx sheets.
Continue to dry at 40ºC for another 20 hours or until dry & crisp.
Allow crackers to cool completely. Store in a sealed container for up to 2 months.