Mix all the ingredients in a large mixing bowl. Then add water and stir well.

Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'

Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.

Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though - because of how thin the crackers are, they can burn quickly.

To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.

However, you can also just break them apart after baking, into 'uneven' pieces, for a rustic look.

Remove the crackers from the oven and leave to cool completely before transferring to a container/ eating.

How To Store:These keto crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I've never had any left past that point.Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don't have anything that 'spoils,' so they should be okay for weeks.