Seed crackers

Soak all the seeds with the water (the amount is approximate, just eyeball it). We must let them rest for about 5 minutes so that the chia and flax release all the mucilage.

Partially shred. You can do it with a blender or a normal mixer. Be careful because some blenders (especially glass blenders) are not prepared for processing with little liquid and the motor can burn out.

When you have about half of the crushed ingredients, mix well the less crushed parts with the more crushed ones and add salt, spices and oil, all to taste!

Spread the preparation on a baking sheet until it is between 3 and 5 mm thick (the thinner it is, the crispier it is), paying special attention not to leave any holes in the plate.

Cut the preparation into the desired shape and size and bake it in the oven for 30 minutes at 170° approx. When this time has elapsed and you check that the preparation is consistent, turn it over and bake it for another 10 minutes on the other side.

Turn off the oven and wait for the preparation to cool inside the oven for at least 15 minutes. The residual heat will help to finish toasting the crackers. Finally take them out and break them following the cuts you made when rolling out the dough.