Directions

1. In blender, combine groats, olive oil, carrot pulp, flax seeds and water. Scrape side often using a spoon or rubber spatula.
   Cover dehydrator tray with Teflex or parchment paper.
   Spread the dough mixture out on dehydrator tray. You can use a spoon to transfer the dough and then use wet hands to spread the mixture evenly.
   Dehydrate the cracker at full heat for 1 hour then turn down to 110 degrees for 7- 8 hours.
   Transfer the cracker to a mesh dehydrator tray and dry for 10 -12 hours checking occasionally to see if it is fully dry.
   Brush honey or maple syrup on cracker and sprinkle with cinnamon (to taste) and place back in the dehydrator for 2 hours.
   Store in sealed plastic bag and keep on the counter.