Adapted from Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD
Powderize in blender or coffee grinder:
1 +1/2 c. flax seeds
In mixing bowl measure and blend:
2 +1/2 c. water
1 c. almond pulp (left-over from making almond milk)
1/4 c. olive oil
1-2 tsp sea salt
1 Tbsp cumin
Slowly blend in flax seed and mix.
Spread ¼” thick (wet hands will help to spread the mixture) on:
Dehydrator: Teflex sheets (1 cup per sheet)
Dehydrate at 145 degrees F for 2-3 hours, then turn over (remove Teflex sheet) and continue dehydrating at 115 degrees F for 6-8 hours until crisp.
Oven: cookie sheet lined with parchment paper.
Dry at lowest temperature for 2 hours, flip onto another sheet of parchment paper and peel off paper, continue drying until crisp (2 hours?).
Store in glass jars.