Basic Sesame Crackers

2 C sesame seeds, hulled
1 C Golden Flax, ground
2 Tbl Olive Oil
2 Tbl Yellow yeast
1/2 C poppy seeds
1 tsp Salt
2 clove garlic, minced
Dash cayenne or fresh jalapeno
Enough water to make a thin paste

- Put all ingredients into blender and process until smooth adding enough water to make a texture like waffle batter
- Spread 1/8" thick on 2 Teflex sheets
- Dehydrate at 115 degrees until dry enough to flip and remove from sheet
- Turn onto mesh sheet and score with pizza cutter or knife to desired size
- Continue dehydrating until crispy
- Break apart and cool, then store in air tight container

Variations:
- Spicy - add 4-6 med. tomatoes and process with 1 fresh jalapeno and 1 Tbl Bragg's Amino Acids instead of salt
- 1/2 C Sun-dried tomatoes or Tbl ground caraway seed
- Sweet - 1/2 C Honey or Agave syrup or 6 softened dates or raisins, and/or 1/2 tsp cinnamon or 2-3 Tbl maple syrup and spice of choice

Makes about 50 2x2 crackers

 - Chef Jeff and Nancy Riedesel

(Michelle comments that you can use Nama Shoyu instead of Bragg's to keep it raw; also maple syrup is not raw, so use honey or agave nectar to keep it raw)