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.
