I cup flax seeds
1/2 cup sesame seeds
1/2 cup cashews
sea salt and black pepper
Put the dry ingredients into a blender or food processor and whizz to break down the nuts and seeds. You can do this quite finely or leave it rougher depending on the texture you would like in your crackers.
Add enough water to make an easily spreadable mixture. Using a plastic spatula, scoop out dollops and spread into cracker-shaped pieces (whatever size you would like) onto paraflex sheets or baking paper.
Dehydrate for several hours, at about 40 degrees C, until they feel firm enough to peel off the backing then place straight onto the dehydrator trays and dehydrate until nice and crunchy. I usually do mine for about a day and a half to two days.
If you are thinking of buying a dehydrator, read my Stockli review here: Stockli dehydrator review