Ah the flax cracker. I love combining flavours to put in this one. Feel free to substitute and let me know what you come up with!

Pomegranate Rosemary Flax Crackers

Ingredients

• Flax seeds, 1.5 C
• Filtered water, 1.5 C
• Red onion, 1/3 C diced
• Pomegranate seeds, about 1/2 pomegranate (1/2 cup, frozen ok)
• Rosemary fresh, 2 T
• Himalayan salt, 1/2 t

Instructions

Presoak flax in water for 8 hrs

Break up flax seeds in the food processor as much as possible

Add other ingredients and pulse to combine

Taste for salt and adjust as needed

Spread onto Teflex or baking sheets and place in the dehydrator

Dehydrate for 6-8 hrs or until crisp (can dehydrate warmer for the first hour to speed up the dehydration for more food safety especially as the dampness of the crackers protects them from heat,

score the crackers after the first hour and return them to the dehydrator for the remaining time at 110

These can TOTALLY be baked in your oven if desired instead of dehydrating, at 350F/180C for 30 minutes