Step 1

Mix all the ingredients together with around 4 tablespoons of water- add a little extra if needed.

Step 2

Leave for around 5 mins, this will allow the natural 'gelling' of the seeds to activate, which helps bind the crackers together

Step 3

Preheat the oven to around 140C/Gas Mark 1

Step 4

Line a baking tray with baking paper & dollop the mixture out on top of it

Step 5

Put another sheet of paper over the top of the mixture, then push with your fingers, or use a rolling pin to smooth the mixture out so it's one thin layer, around 3-4mm thick

Step 6

Remove the top level of baking paper

Step 7

Put in the oven for around 45 mins, or until crispy. It might buckle a little in the heat, but that's ok.

Step 8

Remove from the oven & let cool.

Step 9

Break up into largish pieces.

Step 10

Eat on it's own, or add hummus or anything else you would normally eat with a cracker.

Step 11

Store in an airtight container. These crackers can keep for up to 3 weeks. (maybe longer! But I haven't tested that, as I ate them all!)