by Gayle Holback

1 cup oat flour (or quick oats)
½ cup whole wheat flour
1-¼ cup unbleached flour
¼ cup raw wheat germ
1-½ tsp salt
½ cup olive oil
1 tbs lecithin granules
¾ cup hot water

1. Mix dry ingredients in a bowl; mix liquid ingredients in a separate bowl.
2. Add liquid to dry ingredients and stir gently till crumbly.
3. Dough must be moist enough to stick together, but not too moist.
4. Let set for about 15 minutes.
5. Take a small portion (about ¾ to 1 c.) and roll out like pie dough.
6. Drape over the bottom of a sheet cake pan.
7. Trim edges and score, and prick with a fork.
8. Bake at 350° for 15-20 minutes; watch carefully.

Raw Flax Crackers
by Sylvia Mason

Soak 2 cups flax seed a few hours or over night in 2-3 cups raw juice

I like to make celery, beet, cabbage, apple juice for the base, but you can use any juice, or even canned & blended tomatoes. I use 2 cups juice and add a little water as needed in the morning, to get a "stirable" consistency.

Blend: 1 ½ cups more juice with the following:
1 pepper
2 cloves garlic
1 handful of parsley
1-2 tsp basil, 1 tsp oregano
2 tsp salt
7-8 soaked dates
2 tbs lemon juice (original recipe calls for Braggs® apple cider vinegar)
3 tbs olive or flax oil.
Then add as much of the soaked flax seed that the blender can handle. Mix everything together well and pour out and spread thin on parchment paper to fill 3 or 4 sheets that fit on trays of the dehydrator. Dry at 115 deg for 2 days or till crispy. It will speed drying if you take the cracker sheet off the parchment paper as soon as it is dry enough. I break them up a bit so the air can flow through them.

This recipe is only an idea. Put whatever you want to season it. The beet juice make pink crackers! You can make green ones with celery juice alone, or with some cabbage as well!

You can make yellow crackers by blending fresh or frozen corn with water for the base. Season like with or like taco seasoning.

Mason Crackers
by David Mason

1 ½ cup oat flour (blend in seed grinder or blender)

2 cup whole wheat flour or for lighter crackers use 1 cup white

½ tsp salt

Blend: 1-
cup HOT water and ½ cup oil

Pour over flour and mix quickly. Roll out on flat cookie sheet. I grease the sheet and press out as square as possible. Then I roll out with rolling pin. You can use parchment paper if needed on the top, and attach pan and paper to the deck with a clamp. Then I sprinkle with salt and run over the crackers pan with a "Knobbed Leaf Rolling Pin" to give the waffle effect – this is optional. Then I cut them in squares with a curly pizza cutter and bake at low oven till crispy.

Watch the crackers carefully and take off the outer edges first as they get done.