Ingredients
1 cup ground flaxseed (or half flax, half almond meal)*
2 tbsp chia seeds
1/2 cup water
1/2 tsp salt - OPTIONAL
2-3 tsp dried herbs and spices of choice - OPTIONAL
Instructions
Preheat the oven to 180 C (350 F). Prepare a large baking tray by lining with baking paper.
Combine all dry ingredients in a mixing bowl.
Slowly add the 1/2 cup water, mashing it in to the ingredients as you go so your "dough" forms. (I like to soak the mixture for at least 30 min for better digestion and also add 1 Tbsp Apple Cider Vinegar)
Scoop the mixture out on to your lined baking tray. Now, using the back of a spoon (and your fingers - I find it's easiest to use your fingertips, slightly wet), press and smooth the mixture out so it is no more than 5mm thick, like a giant thin pancake. This takes a little time and to form it nicely. When it’s even it ensures crunchy crackers, and won't take you that long.
Using a sharp knife, deeply score/cut your dough along desired cracker shapes. This will ensure you can later break them into cracker sized pieces.
Bake for approximately 30-35 minutes (*check to make sure they are not burning).
Remove from the oven and allow to cool completely, then break into cracker pieces.
Store in an airtight container for up to two weeks.
**If you have a dehydrator use the same recipe but for a longer amount of time.
