Blend all ingredients except flax in a high-speed blender until smooth.
Add batter to a mixing bowl with flax and mix well until combined, removing any clumps.
Line a dehydrator tray with a paraflex sheet or parchment paper. (I use an Excalibur with 14 x 14 trays.)
Using a large offset spatula, spread batter out on a lined dehydrator tray all the way out to the outer edges. Make sure batter is not too thick; the thinner the batter, the crispier the crackers.
Work fast as batter will thicken quickly. If batter is too thick to spread, dip your offset spatula in water and continue spreading.
Garnish top with black and white sesame seeds. Press down lightly with your hands to make sure they stay in the batter.
Score into desired shapes (I used a 2.25” round cookie cutter) and dehydrate at 115F for 4 to 6 hours.
Flip onto a mesh dehydrator try and continue to dehydrate for 16 to 18 hours until completely dry and crunchy. At this point you can use the cookie cutter to score the same spots to remove the shapes away from the rest of the batter.
Storage: Freezer for 3 months. (I always store my dehydrated goodies in the freezer to retain optimal crunch.)
When you flip your crackers onto a mesh tray, do it on a surface as some of the sesame seeds that you used as a garnish on top will fall. The little mess is well worth it as you can see they look amazing with the two colored seeds on top.