Flaxseed and Pumpkin Seeds Crackers

Instructions:

1. Add all dry ingredients to a bowl and mix them together using spatula. This will help to spread salt and spices evenly.
2. Add warm water to the bowl and mix well with a spatula.
3. Get two baking sheets and set aside.
4. Cut two pieces of parchment paper to fit the sheets and then spread oil on them.
5. Take half of the mixture and make ball or cube (depends on the shape of baking sheets). Then put it on the prepared paper.
6. Take another piece of paper and place on top. Using roller pin roll until desired thickness. Take off top level of paper. If rolled mixture has different thickness, then crackers will be baked unevenly.
7. Slide paper with crackers on the baking sheet. If edge of crackers is thin, it will bake faster and can burn. So fold the edge towards the center.
8. Cut the rolled mixture with a knife into preferable sizes.
9. Place into preheated oven. Baking time depends on the thickness of crackers. The thicker crackers the longest baking time is. There are a few ways to bake crackers:
   • Bake at 180℃ (355℉) for 15 minutes. Then turn off heat and leave them in the oven to dry off until crackers are cool and crispy. If the crackers are still soft, turn on heat for another 5 -10 minutes.
   • Bake at 150℃ (300℉) for 40 – 60 minutes or until crackers begin to turn golden brown and crispy.
10. Serve with liver pate, cheese, sausage or as is.