Flax seed

I bake these crackers regularly (they disappear very quickly!) and have experimented a lot by varying the seeds, nuts, etc. I've never cut them up into proper crackers but just break up the "sheets" once they are baked. My latest variants are heavy on the sliced almonds and crushed walnuts and I've upped the almond flour and psyllium husks slightly to bind them better.

Thanks @Brunneria @Rachox and @Grateful for helping me out on this.,

charliebarker said:

thank you !

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You're welcome!