Set oven to 275°F and while it heats mix dry ingredients in a bowl.

Add the wet ingredients to the dry and mix together. Let the mixture sit for ~5 minutes while the flaxseeds absorb water to create a gel. 

Once the mixture has thickened stir vigorously for a couple minutes to trap air in the mixture - this will help make your crackers extra crispy.

On a parchment paper lined baking sheet spread the mixture out thinly and evenly - ¼ inch or less. Optional: add cuts into the spread out mixture if you want move even sized crackers. I prefer to break off rustic crackers when it’s cooked, so I typically don’t add cuts. If you want extra salt, sprinkle it on top of the wet mixture.

Place the sheet into the oven and bake for 25 minutes.

Remove the sheet from the oven, the crackers should be fairly hard, but still have some moisture. At this point, flip the crackers. If they are stuck to the parchment paper, flip them with the paper and then peel it off. Discard parchment paper.*

Put the crackers back into the over for 15-20 minutes, or until the moisture is cooked out.**

Once dried, take the crackers out of the oven and let them cool. Once cooled break them into desired size and store in a container.