Approximately 1 cup of hot water-add enough so the mixture sticks together and binds.
Preheat oven to 155 C/310 F fan-forced
Grind the linseed and psyllium husks till smooth for binding.
Combine all of the dry ingredients in a bowl. Add the water and mix until combined. Leave to rest for approximately 15-20 mins so it binds.
Lay 1 piece of quality baking paper the size of a large baking tray on the bench.
Place about half of the mix in the centre of the paper and place another piece of baking paper the same size on top. Push the mix out towards the sides of the paper and using a rolling pin, roll it out until it is quite thin. You may have to trim edges and fill gaps with excess mix.
Peel the top layer of paper off the seed mix and using the longest knife you have, score the sheet of mix into shapes that suit you. Don’t slice back and forth with the knife or you will create messy edges. Just press the knife into the mix, lift knife and repeat. A good size is about 2 x 2 cm /1" square.
Slide the baking paper onto your oven tray and bake for approximately 18-25 mins.
Take the tray out of the oven and peel the crackers off the paper, breaking them up along score lines. Turn them over onto the baking tray and continue to cook for a further 18-25 mins.
Move the crackers around on the baking tray if they are cooking unevenly.The crackers should be very dry, if not, leave them in the oven while it is cooling down to dry out further. They will last longer if dry so make sure there is no moisture.Simply halve the mixture if you want a smaller batch.Cool before storing in an airtight container.These are ideal to replace high carb biscuits and crackers and go really well with dips, cheese, pate and even simply spread with peanut butter.