|Let the flaxseeds sit in water to expand and begin gelling - approximately 15 minutes|
(waiting too long will create a glob)
|Blend the florets gradually into the gelling flax blend.|
Keep adding water or the blender motor will burn up.
|Spread the batter onto dehydrator sheets - (I used parchment paper) - and dehydrate for 4 hours on 115F for 4 hours. |
Flip them over and dehydrate another hour.
|After 4-5 hours of dehydrating, they will be soft and flexible and hold together very well.|
Wrap them around salads, beans, whatever to make flax wraps ... and enjoy!