Flaxseed crackers are absolutely a raw food staple, cheap and easy to make, they add that extra crunch to any lunch or dinner, and they’re infinitely variable. Your basic formula is to soak 1 cup of flaxseeds in 2 cups of water, to make 1 tray of crackers. Simply soak the seeds for at least a couple of hours, add any flavouring you choose, and then spread on a tray, and dehydrate for 12-18 hours, until crispy. In this recipe, I’ve included barleygrass to make them the most alkalising crackers on the block.