Vegan multiseed crackers

Step 1

Place ground flax seeds in a large mixing bowl, stir in 90 ml / 6 tbsp of water and set aside in the fridge for the mixture to thicken into flax eggs. Use 3 tbsp of ground flax and 120 ml / ½ cup of water for a firmer / less delicate cracker.

Step 2

Preheat your oven to 180° C / 355° F oven and line a large baking tray with some baking paper.

Step 3

Once thickened, add in all the seeds, seasonings and oil and stir through until all the ingredients are evenly distributed. If not using nutritional yeast (which I recommend if you have it), you may need an extra tablespoon of rice / almond flour to absorb the extra moisture.

Step 4

Blob the mixture on the prepared baking tray and compress the mixture roughly using a spatula, then to make sure the mixture is even and as thin as possible (about 0.5 cm / 0.2"), place another piece of baking paper on top of the mixture and roll it out with a rolling pin. Make sure it's evenly compressed with no gaps.

Step 5

Bake for about 15 minutes then take out of the oven and using a pizza cutter or a sharp knife, make shallow markings on the mixture to enable you to cut it into individual pieces later. Return to the oven for another 15 minutes.

Step 6

After 15 minutes, you should be able to cut the mixture and remove the outside pieces that tend to brown quicker. Return the middle pieces to the oven for another 10 minutes - until browned.

Step 7

Allow the crackers to cool - they will crisp up as they cool. Store in an airtight container.