Combine all ingredients except flax and cumin seed in the bowl of a food processor. Blend until smooth. I tasted it at this point (I can never resist), and call me crazy, but I think this would make a great dip if you kept it just like this!
Transfer the mixture to a large bowl with the ground flaxseed. Mix thoroughly. Spread the mixture onto a Paraflexx-lined dehydrator tray (an offset spatula is helpful) to about 1/3-inch thickness. Sprinkle with the cumin seed (if you want) and extra sea salt (if desired).
Dehydrate for 6-8 hours, until the top is dry. Flip onto a mesh-lined dehydrator tray, peel off the Paraflexx sheet, and dehydrate for 10-14 more hours, or until the sheet of cracker has shrunk and is dry and firm.
“BUT WAIT.” I hear you say, followed by “But I don’t have a dehydrator!” or “But I’m not a fan of raw stuff!” or “20 hours till I get my crackers? Are you crazy?!” Don’t worry, I feel you. You can still make these! Just spread the mixture extra-thinly (¼ -inch) onto a large greased pan, and bake in a preheated 300-degree oven for perhaps 45-60 minutes. Maybe longer? For all I know it could be an hour and a half—I’m totally guessing here on the time, since I haven’t made them this way myself. Just keep an eye on them and watch for them to look somewhat like this.
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