In a very large mixing bowl, soak your flax seeds with 6 cups of water for around 30 minutes, or until they have gelled up. Meanwhile, put the pecans in a small bowl, only just cover them with water, and let soak for 30 minutes. Put the sun dried tomatoes in a separate bowl, add 1 cup of warm water, and let soak for the same amount of time.

Once soaked, add the pecans and sundried tomatoes with their soak water to a blender and whiz till combined. You’ll get a thick paste. Add this to the flax bowl.

Add all other ingredients to the flax bowl and mix in by hand till well combined.

Spread the mixture evenly over dehydrator trays lined with the teflex paper (or baking paper). As a rule of thumb: 3 heaped cups of mixture per tray. Aim to spread it evenly – at least .5cm thick (otherwise they will break). You should get three to four trays out of this.

Dehydrate at 145˚C for 2-3 hours, then remove the trays. Place a new dehydrator tray, with just the mesh sheet and no teflex, over the cracker, then flip them over. Gently peel off the teflex sheet – I found that quite a bit stuck to the sheet –that’s ok, just scrape it off and place it on a new tray so you don’t waste it.

Dehydrate again at 115˚C for another 6-8 hours or until dry. Once dry, break them up either by hand or using a knife – expect this process to be a little rustic!

Store in an airtight container.