Place all ingredients in a food processor, except for olive oil. Blend until well combined. Add olive oil while blending. Continue until well combined. Spread evenly, and somewhat thinly on teflex paper. Score the mixture in the shapes of triangles or squares (cracker shapes), then place on dehydrator. Dehydrate for 3-5 hours, and flip over. Continue dehydrating an additional 4-5 hours or until crisp. Keep crackers in a well sealed container or freezer bag. They can be stored up to a week or a little longer depending on environment.
These crackers are light in texture, and mild in taste. They go great with the Cacao Date Spread, and with any other topping you choose. Enjoy!
4 c. raw almonds (soaked for 8-12 hours)
1 tsp. dried herbs (vegetable seasoning is good)
2 tsp. Celtic sea salt
1 c. ground flax seeds
1 T. raw extra virgin olive oil (EVOO)