Cut two pieces of parchment paper the size of two large baking sheets.

Preheat the oven to 425F/220C/gas mark 6.5.

Grind the flax seeds in the blender into a fine meal. Put into your mixing bowl with 1/2 C. (120 ml) of filtered water to thicken.

Wash and dry the rosemary, then pull all the needles off the sprigs. Finely chop the needles.

Add all the ingredients to your mixing bowl with 1/4 C. (60 ml) filtered water, and blend by hand or with a stand mixer until you have a smooth, sticky dough. Reserve half the salt to sprinkle on top.

Plop half of the dough on one piece of parchment paper and top with a piece of plastic wrap. Smoosh the dough into a rough circle by hand, then use a rolling pin to roll it out as thin as you can get it.

Peel off the plastic wrap, then score the dough into small squares with a pizza cutter or use cookie cutters.

Move the whole thing to the baking sheet and repeat with the other half of the dough. If using, sprinkle with the rest of the salt.

Bake 12-15 minutes until golden brown and very crispy.

Transfer the parchment paper to wire cooling racks. Store the crackers in an airtight container when completely cool.