In a large glass dish add:
1 1/2 C flax seeds
1/2 Cup chia seeds
Mix and add 3 Cups of purified water and set aside to soak for 3-4 hours.
(I had these seeds soaking for 8 hours at one time and the crackers came out OK)
After soaking time, add (1) small 8oz can of Muir Glen Tomato sauce.
(Tomato paste does not work as good)
This is your base recipe for the crackers.
At this point, you can add Italian seasonings or organic taco seasonings, or what ever flavor you like, or crushed red peppers if you like a kick in your cracker!
Spoon out on Teflon sheets and smooth out to a flat sheet with a spatula. Even up the edges and shape to size of sheet.
Place in dehydrator @ 135 degrees for 10-16 hours. Separate cracker sheet from Teflon sheet and flip over after 8-9 hours for even drying. Continue drying until dry and crispy.
This recipe makes about 5 sheets of crispy crackers. Break into pieces and store in plastic bag. Keeps for weeks.
NOTE: The longer you soak the seeds, the softer they become after they are dried, making it easy to chew.
Not sure how you could do this in an oven, but I am sure parchment paper may be needed.
If anyone has suggestions about making in oven, please post.
Not everyone has a dehydrator.
I may suggest doing a "teeth check" after eating. The seeds like to hang out in between the teeth and look funny when you smile.