Seeded Flax Crackers

Directions

1. Heat oven to 325°F. Cut two sheets of parchment to fit a 13 by 18 inch rimmed baking sheet.
2. In a bowl, stir together the flaxseed, chia, sunflower, pumpkin and sesame seeds, salt, garlic powder and rosemary.
3. Pour in the water and stir well. Let sit 10 minutes, until the mixture thickens into a sticky, spreadable paste.
4. Scrape onto one parchment sheet, cover with the second and roll or press into an even layer about 1/8 inch thick, nearly filling the pan.
5. Peel off the top sheet. Slide the bottom sheet onto the pan. Score into 32 rectangles with a pizza cutter.
6. Bake 30 minutes. Flip the slab over in pieces if it releases easily, then bake 15 to 25 minutes more, until dry, firm and lightly browned at the edges.
7. Turn off the oven and leave the crackers inside with the door cracked for 20 minutes to finish crisping. Break apart along the score lines once cool.