2 cups flax seeds

½ cup red pepper fine diced

¼ cup fresh parsley chopped

¼ cup tamari

1 cup diced tomato or sun dried tomato fine chopped

2 tablespoons Italian seasoning

2-3 cloves fresh chopped garlic or 1 teaspoon garlic powder



Cover flax seed in bowl with clean water and let soak for 30-40 mins

then add remaning ingredients and spread onto a dehydrator sheet with either parchment paper or teflex sheet. Dehydrate overnight at 105 degrees. Flip crackers over and score the crackers with knife to make easier cutting when dry. Continue dehydrating for 3-4 hours until cracker is dry and crisp