Chia-Flax Crackers (Paleo and nut-free)

Well, it turns out I have become an Intermittent Poster. Perhaps that is because I am mostly eating recipes of things I've made before, with a little less culinary creating. But My Charming Companion discovered a new cracker recipe in the last week, and after making 4 batches, I want to preserve the recipe! It doesn't have any nut flours in it (all my previous crackers have used almond flour). This is more of a seed cracker - it's great with butter, with avocado, smoked oysters, and plain. This is the cracker I want to have when I next make gravlox - it seems a bit more rye-like and I imagine the combo to be quite delicious.

Original online recipe is here, My Charming Companion's version is below. These crackers were made on one of those flat edged baking sheets (which makes spreading the mixture really easy).

Chia-Flax Crackers
1/2 c.  flaxseed meal (we grind whole flaxseeds in a coffee grinder)
1/4 c.  chia seeds 
1/4 c. whole flax seeds
1 c. water
1/4 tsp. garlic powder
1 Tbsp.  Tamari (or twice that amount of coconut aminos)
1/8 tsp. sea salt

1. In bowl, combine ingredients. Let stand for 10 minutes to thicken.

This is the blob on the parchment covered cookie sheet before spreading.

2. Evenly spread mix on parchment lined baking sheet. This takes some time - you want a thin layer that should cover your entire baking sheet.

You can see how gelatinous the mixture is!

3. Bake at 350°F  for 15 minutes, remove from oven and "cut" into squares (you are scoring more than cutting).
4. Return to oven for 15 minutes, then flip crackers over and bake for an additional 5-10 minutes (the parchment becomes necessary here as your agent to flip the crackers). You can also break them into their individual crackers now. They are done when they are crispy. If you did not have an even spread, some of the thicker crackers may need a few more minutes.

These cool almost immediately and you can eat them right away.