3/4 cup flax seeds (I used half golden, half brown)
1/3 cup ground flax seeds (~1/4 cup whole seeds prior to grinding)
3 tbsps sesame seeds
1/2 cup + 1 tbsp water
1 tbsp apple cider vinegar
3 tbsps nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano or rosemary (or other dried herb of choice!)
~2-3 dashes red chilli flakes (optional; add for a tinge of spice)
1-2 grinds fresh black pepper
1/2 tsp fine salt (or add to taste)
1. In a large bowl, cover the whole flax seeds with the water, and allow to sit undisturbed for 30-40 minutes.
2. Preheat the oven to 200 F. After ~30 min the seeds and water will have formed a thick, gel-like texture (this is good!). Stir through the sesame seeds and ground flax seeds, along with the tbsp of vinegar. Once combined, add all of the dry ingredients and stir well to combine.
3. Line a baking tray with parchment paper, and dump out the seed mixture in the centre. Place another sheet of parchment paper on top, and use a rolling pin to gently roll the mixture into a rectangle shape (this does not have to be a perfect, 4-sided rectangle by any means). The mixture will be very sticky, so avoid touching it with your hands; if one side or corner is looking sparse or thin, use a spoon to dollop the mixture around evenly. These crackers have a nice, crunchy-chew to them when rolled out to ~1/8-1/4 inch thick, so avoid rolling them too paper-thin.
4. Use a sharp knife to lightly slice columns and rows into the sheet of dough. Bake on a lower rack in the oven for 40-45 minutes, after which time, use a knife to carefully re-score the dough, and use your hands to carefully separate the pieces. Carefully flip over the pieces and return to the oven for another 1 hour (or up to 1 1/2 hours), until all of the moisture has evaporated, and the crackers are noticeably dry/firm to the touch. Allow to fully cool (this will also help them gain more crunch) before serving or storing in a closed container for 1-2 weeks!