This variation came from experimenting with different herbs and seeds and is based on a recipe found in Vegan World Fusion. I especially like this recipe with raw hummus.
1 cup golden flax seeds
1 cup brown flas seeds
½ cup sun-dried tomatoes, soaked in 1 C lukewarm water until soft
1¼ cup pumpkin seeds, soaked and drained
1 tablespoon Shoyu, or to taste
1 teaspoon lemon juice, fresh squeezed
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, ground to taste
½ teaspoon crushed red pepper flakes
1/8 cup parsley, chopped
1/8 cup cilantro, chopped
Put flax seeds in a large bowl with 2 1/2 cups of filtered water and soak seeds for at least 30 minutes.
Mix all other ingredients (including sun-dried tomato soak water)in food processor and process until smooth.
Mix all ingredients.
Spread evenly on 2 Teflex dehydrator sheets and dehydrate at 115°F for 6 hours. Flip and transfer to a mesh screen for 6 additional hours.
It helps to score the crackers when you first put them onto the Teflex sheet so that they break along the lines later.