Roll out to about 3mm/1/8 inch thick between two sheets of quality baking paper. Use the tray from your microwave if you have one as a size guide.
Peel the top piece of baking paper off and using a large knife cut into cracker shapes using one cutting motion downwards, to prevent tearing the edges of your dough.
Cook in the microwave for about 4 minutes or until cooked through. Break the crackers up and check if they are cooked through. You may have to remove the outer edge crackers and cook the ones that were in the middle a little longer. They shouldnt need more than 1 additional minute.
Store in an airtight container once they have cooled.
You can switch the seeds for seeds of choice. Just keep the seed ratio similar and always add the linseed/flax seed powder and the psyllium. Alternatives include pepita seeds and black sesame seeds.Add a tablespoon of Parmesan cheese shredded and 1/4 teaspoon of paprika for a lovely variation.If your mixture is crumbly at all and not sticking together, bring the mixture back together add a little more moisture such as water or some egg white and allow to sit for about 10 minutes before rolling out again. The other alternative is to add some additional psyllium husks or a little psyllium powder, mix through and let sit for about 10 minutes before rolling out. Using different brands and types of nuts and seeds can impact on your mixture binding following the steps above will resolve your issue.