- 2 cups ground flaxseed
- 1 cup cashews
- 1 red bell pepper, halved and deseeded
- 1 carrot
- 1 clove garlic
- 1 lemon, juiced
- 1/2 teaspoon sea salt
- 1/2 teaspoon agave nectar, or more to taste
- Puree flaxseed, cashews, red bell pepper, carrot, garlic, lemon juice, sea salt, and agave nectar in a food processor.
- Spread mixture onto nonstick food dehydrator sheets and place into food dehydrator following manufacturer's instructions.
- Dehydrate until dry and crisp, about 18 hours. Flip crackers on sheets after 6 hours.
- Break sheets into pieces for serving.