Instructions

1. Pour 2 cups of water in a medium bowl and add 1 cup flaxseeds. Mix and let sit for at least one hour (or as long as overnight). After the mixture has set, the water in the mixture should form a gel-like consistency
2. Add the Himalayan salt, chopped rosemary, and lemon juice, then pour a thin layer on a fruit roll sheet for your food dehydrator OR a large baking sheet lined with parchment paper
3. Dehydrate at 115 degrees for 12-15 hours, until the sheet of flaxseed is crispy and the bottom is no longer wet
4. If you are making the crackers in the oven, preheat at 325 degrees and bake for 45-60 minutes
5. Once the flaxseeds are cracker consistency, simply break off the sheet into small-bite sized portions