adapted from recipe found at 

4 C almonds, soaked
1 t Herbs de Provence
2 t sea salt (or your choice of salt)
1 C flax seeds, ground

Process almonds through the Champion juicer, with the blank plate. (Alternatively, you can grind the almonds fine in a food processor, or use the pulp left from making almond milk)
In a food processor, thoroughly mix all ingredients. Pause from time to time to scrape down mixture to blend thoroughly.
Spread mixture to @ 1/4 in. thick on three  Paraflex sheets, and score to cracker shapes.
Dehydrate at 125 degrees for one hour, then lower temperature to 100 degrees.
Continue to dehydrate for one to two hours, or until mixture can be turned onto mesh dehydrator sheets.
Turn by placing a mesh sheet over the crackers, and placing a dehydrator try over the mesh sheet.  Flip the entire assembly, remove the top dehydrator tray and peel off the teflex sheet.
Return the trays to the dehydrator and dehydrate for six to eight hours, or until crisp.
Remove crisp crackers from the dehydrator, and crack apart along score lines.
Store in an airtight plastic or glass container.


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