1. Oven 350 degrees

2. In a small mixing bowl, add flax. Add boiling water and stir well. Set aside for 5 minutes.

3. If using optional ingredients, chop the nuts and/or seeds.

4. Add any optional ingredients to the flax dough. Push them in with a flexible spatula or wet hands. I used the silicone spatula/scraper and pushed and "kneaded" it just like you would knead bread dough.

5. Once everything is well incorporated, tip the dough onto a parchment-lined flexible cutting board or onto your counter. Press into a rectangle that is narrower than your rolling pin.

6. Add a sheet of parchment on top and roll the dough out to 1/8th inch thick. See the blog post for pictures of the guides I use on my rolling pin. Peel off the top parchment.

7. Carefully slide the parchment/dough onto a baking sheet using the flexible cutting board or just by lifting the parchment carefully.

8. Score the dough with a cracker roller or knife. (Or you can just bake it as it is and break it up after baking).

9. Bake for 20-25 minutes until the edges are beginning to lift. Remove from the oven and flip the whole thing over using a piece of parchment on top. ( I used the flexible cutting board to help flip it over...don't accidentally leave it in there!)

Bake again for another 20-25 minutes or until lightly browned. They will crisp up more after cooling, so I take one out towards the end of the time and cool it and check for crispness. You can break them apart as you check them, or wait until they are done and cooled.

1. Cool on the baking sheet or transfer to a cooling rack.

2. Enjoy with your favorite hummus, dip, or sliced vegan cheese.