1 cup whole flax seeds, brown or gold
1/4 cup ground flax
1 Tablespoon Herbes de Provence (or any combination of dried Basil, Thyme, Rosemary, Marjoram and Oregano)
1 teaspoon lemon zest
1 teaspoon Kelp, crumbled into a coarse powder
1 1/2 cups water
Mix all the dry ingredients together in a bowl. Stir in the water and let sit for about 3 hours. Spread on a large parchment-lined baking sheet or use a teflon-lined dehydrator sheet. Using a dehydrator or oven with dehydrator option, dehydrate at 115oF. Dehdyrating takes about 6-8 hours. After about 4 hours remove the pan. Top with another sheet of parchment paper and carefully flip the Flax sheet. Peel off the top layer of parchment, exposing the still-damp side. Dehydrate until dry and crisp.
Alternatively you may bake at 350oF for about 25 minutes. Flip and bake until dry and crisp. Remove from oven and let cool.
Break into pieces and store in a covered container.