Pete Evan’s Flaxseed Crackers
For the crackers
1 cup golden and/or brown flaxseeds
½ cup total mixed seeds, such as pumpkin, sunflower, sesame
1 tsp. cumin seeds or fennel seeds
½ tsp. fine sea salt; more as needed
Make the crackers
Put the flaxseeds in a medium bowl and pour in enough water to just cover them. Put the mixed seeds in another medium bowl and pour in enough water to just cover them. Let the seeds soak at room temperature until the flaxseed water appears gelatinous, 8 to 16 hours.
Drain and rinse the mixed seeds and add to the flaxseeds and their liquid. Mix well and drain the entire mixture again, without rinsing, to remove any excess liquid. Transfer the seed mixture back to a bowl and stir in the cumin seeds and salt.
Position a rack in the center of the oven and heat the oven to 90deg C. Line a large rimmed baking sheet with a silicone baking mat (parchment and waxed paper will not work here).
With a silicone spatula, thinly spread the seed mixture to the edges of the mat. Bake, flipping the cracker sheet halfway through, until the center feels dry to the touch, 4 to 4½ hours. Remove from the oven and sprinkle with more salt to taste while still warm. When cool, break the cracker sheet into uneven pieces and set aside or store in an airtight container for up to 5 days.The crackers can also be placed on trays with baking paper in a dehydrator for approx. 18hrs or until crisp.