Raw Vegan 'hummus'
Instructions
1. Put the flaxseeds in a large bowl. Combine all the other ingredients with the 4 cups water in a blender and blend well.
2. Pour the blended mixture over the flaxseeds and stir to combine. Allow the mixture to sit for 10 to 15 minutes until it begins to thicken. Stir in more water every 15 minutes until the mixture is goopy and will spread well on a tray but is not too runny.
3. Transfer 2 cups of the mixture to a ParraFlex sheet on a dehydrator tray and spread it thinly with a spatula (or you can even use a plastering float or trowel) until it is approximately 4 inch thick. Repeat on additional trays with the remaining mixture.
4. Put the trays in the dehydrator and dehydrate the crackers for 3 to 4 hours, until the tops are dried.
5. Remove the trays from the dehydrator. To flip the crackers to dry the other side, place an empty dehydrator tray (without a ParraFlex sheet) over the top of one of the cracker trays, hold them both together, and flip them. Then remove the top dehydrator tray and peel the ParraFlex sheet off the crackers. Repeat with the other trays. Put the crackers back into the dehydrator and dry until crispy, 6 to 8 hours.
