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1 cup black Olives – pit removed
5 – 6 Basil leaves
2 tbsp cold pressed Olive oil
pinch Salt & Pepper
2 cups ground Flax
11/2 cups Dandelion pulp (left over from juicing – if you don’t have a juicer you can always use a Vitamix or Blender – throw in the Dandelion leaves and some water and blend then strain it)
1 cup Water ( a little more may be needed – you want somewhat thick consistency so not to funny but not stick either – as you mix it together)
1 tsp Himalayan Salt
2 tsp toasted Cumin Seed (that has been ground to a powder – it’s used in Indian dishes)
1. Throw all ingredients into processor and process and process.  I did not do it until it was fine – I left it kind of course  — process until desired consistency.
1. Mix all together.  You can let it sit for a couple of hours or over night and have it a bit fermented, or you can spread it on the dehydrator sheets (with the teflon sheets so nothing falls through)
2. Spread evenly then score it into crackers the size you would like.
3. This is where I like to add a little more Caraway seed and sprinkle some coarse Sea salt but that is totally optional.
4. Dehydrate for 6 – 8 hours, flip the sheets over and remove the teflon sheets and dehydrate until you like the crispness – usually 2- 4 hours – I like crispy crackers so I do them longer – these times are just guidelines depending on the dehydrator, the size, the temp. so check in till you get what you like.  I find once I flip them I don’t need as much time on the second side.