Flaxseed Crackers

These make a lovely salty snack for those going G2F, or anyone who wants a low carb salty fix. I could devour pounds of these with hummus, but they are also great with other dips and by themselves.

2 cups ground golden flaxseeds
3 T whole flaxseeds or sesame seeds (I think sesame seeds add more flavor)
1/2 cup grated Parmesan Cheese
1 t onion powder
1/2 t sea salt
1 large egg
2 T olive oil
1/2 cup water
2 t coarse sea salt or various spices (I like rosemary, red pepper flakes and garlic powder)

Preheat oven to 325

1. In a large bowl, combine dry ingredients (including the cheese) minus the spice mix or coarse sea salt. In a smaller bowl, combine wet ingredients with a fork or small whisk.
2. Pour the wet ingredients into the dry, and mix well.
3. Cover two baking sheets with parchment paper, and divide the cracker dough between the two.
4. Tear two more large pieces of parchment paper, and place each over a mound of dough. you will use this to help roll out the cracker dough. This step is extremely important since the cracker dough will stick to your rolling pin!!!!
5. Roll the dough out until it is as thin as you can get it, about an 1/8th of an inch. Make sure it is evenly spread out, otherwise they crackers will not be dry enough!
6. Remove the top layer of parchment, and sprinkle both sets of dough with your spice mix or sea salt.
7. Place the pans in the oven, and bake for 20-25 minutes or until the center is firm.
8. When you remove the pans from the oven, cut or break, until you have the size/shape of crackers you like. I tend to to go for the typical, saltine size and shape. Allow them to cool at least 30 minutes before attempting to store in an airtight container or ziploc baggy.

Notes

I would check the crackers after 18 minutes, just to make sure they do not over cook. Burned flaxseed has a very harsh flavor.