Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Prep time
10m
Dehydrating time
18-24 hours
Ingredients
- 1 cup flax seeds
- 1 cup water
- 1/4 cup Parmesan cheese
- 1/2 Tbsp. black pepper
- 1 clove garlic
- 1 tsp. flaky sea salt
Ingredients
macros
- 1 cup flax seeds
- 1 cup water
- 1/4 cup Parmesan cheese
- 1/2 Tbsp. black pepper
- 1 clove garlic
- 1 tsp. flaky sea salt
Instructions
- Stir all ingredients in a large bowl until it forms a gelatinous dough.
- Spread onto dehydrator sheets so that mixture is about 1/4 inch (6 mm) thick. Slice the dough into squares.
- Set temperature to 145°F (63°C) and dehydrate for 30-45 minutes. Reduce temperature to 115°F (46°C) and after 6 hours, flip the crackers.
- Continue dehydrating for 12-18 hours. Crackers should be crispy when ready.
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