1. Mix everything together in a mixing bowl.

 2. Spread batter on parchment paper or a teflex sheet. FYI: Do not use regular waxed paper. The crackers will stick to the paper and be difficult to remove. Buy parchment paper or teflex sheets (which can be purchased from dehydrator sellers).

 Remember that the above recipe should make two dehydrator sheets worth of crackers. Spread the batter out evenly. Using the back of a spoon works well.

3. Start dehydrating the crackers. I generally dehydrate everything at 120 degrees for the first hour, then I reduce the temperature to 105 degrees for the remainder of the cooking time.

4. Score the crackers. Once the crackers are starting to harden up (four hours later?), use a knife to score the crackers along wherever you want the crackers to separate. This will make them easier to break later on.

5. Remove paper or teflex. Once the crackers are holding their shape together very well (8 hours in the dehydrator?), break them apart along the score lines. Remove the parchment or teflex sheets and place the crackers directly on the dehydrator tray.

6. Finish dehydrating. Some people like their crackers a bit moist. I like them to be very dry. If you plan on keeping them for a few weeks or more in storage, then you must ensure that there is no moisture left.

A good way to make sure that they are really dry and dehydrated is to pinch them hard. If all of the moisture is gone, you should not be able to feel any movement. If you pinch a cracker and it gives a little, it needs to be dehydrated longer.

I dehydrate my crackers for a long time. Perhaps even 20 hours or so! That might be overkill, but it's what I do.

7. Eat and enjoy! I love avocado, sprouts, and tomato on raw crackers. Mmm!