Rosemary Crackers

Drain the nuts and seeds in a colander. Place in a food processor along with the rest of the ingredients, except for the flax seeds. Process to form a course paste. Stir or pulse in the flaxsmeal. Spread the mixture onto a non-stick dehydrator sheets about 1/4 inch thick with a rubber spatula. Score into rectangles with a knife. dehydrate at around 100 degrees for about 12 to 24 hours, turning over once halfway through the drying time dry until crisp