1⁄2 cup of coconut flour
1 teaspoon onion finely chopped
3⁄4 cup of freshly ground flax seed (soaked and sprouted if possible)
1 and 3⁄4 cup of water
1 oz of coconut oil
1/3 teaspoon of Italian herb blend
1⁄2 tsp of pink sea salt
1. Mix the coconut flour, ground flaxseed, Italian herbs, and sea salt.
2. Add the coconut oil, water, chopped onion and mix until you get a
3. Divide into 4 parts and extend with hand or roller over a“T-flex
sheet’ until you achieved approximately a 10 centimeter diameter.
4. Dehydrate at 110-120 degrees until you have obtained a firm and
crispy consistency. (This will take approximately 12 hours or more.)