Chop the olives and rosemary
Mix together the chia and flaxseeds and chickpea flour along with a little olive oil and salt with enough water to form a thick paste.
Mix in some of the chopped olives.
Spread the mixture onto baking paper on a baking tray.
Carefully smooth out the cracker mixture
Sprinkle over more of the olives lightly pressing it down.
Bake at 180c/356F for 25-30 mins or until crunchy and crispy
Break up and eat!
