Directions

1. Cover flaxseeds with water and soak the flaxseeds for 2 hours. Add more water if necessary, you want them to be gooey and sticking together, but not too runny or too thick.
2. Cover the sunflower & sesame seeds with water in a separate bowl and soak for 2 hours and rinse.
3. Combine the flaxseeds with the rinsed sesame seeds and sunflower seeds.
4. Stir in the remaining ingredients and combine well.
5. On a lined, large baking tray (you will need 2) smooth out the mixture to form a very thin layer without holes in the mixture. Set your oven on its lowest temperature and bake for 10 to 12 hours turning over after 6 hours. (To turn it over use another layer of baking paper smoothed out over the top to enable you to turn it over easily, then after another hour slowly peeled the top layer of baking paper away).
6. Once they feel crispy and very dry you can remove them from the oven and allow to cool.
7. Break into cracker pieces and enjoy with your favorite dip, like a savory cashew cream dip.

Note: You can also use a dehydrator if you have one instead of the oven, and dehydrate for 10 to 12 hours. (For this recipe I used a dehydrator)