3 tbsp. flaxseed meal
6 tbsp. water
135g sunflower seeds
120g pumpkin seeds
2 tbsp. sesame seeds
¼ tsp. black pepper
¾ tsp. fine sea salt
½ tsp. garlic powder
½ tsp. dried rosemary
2 tbsp. nutritional yeast
2 tbsp. rice flour
2 tbsp. olive oil
Place ground flax seeds in a large mixing bowl, stir in the water and set aside.
Preheat the oven to 350°F (180°C). Line a baking sheet with baking paper.
Once the flaxseeds have thickened, add in all the remaining ingredients and stir until well combined.
Place the mixture on the prepared baking sheet and roughly spread out using a spatula, ensuring the mixture is even and as thin as possible. Place another piece of baking paper on top of the mixture and roll it out.
Place the baking sheet into the hot oven and bake for 15 minutes, then take it out of the oven. Using a pizza cutter or a sharp knife, make shallow markings on the mixture to enable you to easily cut it into individual pieces later. Return to the oven for a further 15-20 minutes.
Remove the baking sheet from the oven and place on a wire rack to cool completely before cutting into individual crackers.
Store the crackers in an airtight container on the countertop for up to 5 days.