Place the flaxseeds and chia seeds in a bowl, add enough filtered water to cover, then leave covered for 6-8 hours or overnight (they will soak up the water and become gelatinous).
Place the other seeds in a bowl of filtered water for the same time. (After soaking time drain and rinse before using.)
Add gelatinous undrained flaxseeds to the rinsed and drained seeds and place in blender with salt, dulse and any other seasonings you desire – pulse to break up seeds but don’t overdo it !– you still want the seeds to be chunky.
Spread the mixture evenly on the lined baking sheet and bake at 100C for an hour and a half.
Turn over and bake for another hour and a half.
Turn the heat off and let it cool inside the oven. Once cooled, break into "free form", uneven pieces (makes approximately 35) For even size crackers, score the dough with a knife before baking
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