1 tsp Cinnamon (Phase 2, use Cinnamon Stevia to substitute)
Pinch of Sea Salt
Directions:
Combine all ingredients in a large bowl. Mix thoroughly (dough will be thick). Spread in an even layer (about ⅛-inch thick) on a Paraflexx-lined dehydrator tray. Dehydrate at desired temperature until the sheet of cracker is set, but still soft when pressed, about 6 hours (you know how it is with dehydration – exact times and temps aren’t really a big deal). Flip it over onto a cutting board, peel away the Paraflexx liner, and cut into rectangles (a pizza cutter works great). Transfer to the mesh-lined dehydrator tray and dehydrate another hour or two, depending on how soft you want your graham crackers to be
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