• Preheat oven to 160C
• Chop Parmesan and flaxseeds 10 seconds / speed 9 / mc on
• Add almonds, chop 10 seconds / speed 6 / mc on
• Add eggs and water, mix 10 seconds / speed 4 / mc on, scrape down and repeat if necessary
• Line baking trays with baking paper
• Spread the mixture evenly with a spatula to a thickness of 3mm, repeat until mixture is all gone
• Sprinkle with pepitas and optional salt and pepper and run the spatula over them to press them in slightly
• Bake 20 minutes @160C
• Remove from oven but keep them on the baking paper, carefully chop into desired shapes. Return to the oven for 10-15 minutes @120C, or until crisp, if your oven is slower or not fan-forced this can take a while. It is essential you keep cooking until crispy, sometimes it helps to turn over the crackers in the centre of the tray as they can take longer to cook
• Allow to cool completely, then store in an airtight container in the pantry
• If you realise later or the next day they are not crispy, simply spread them out on a tray and bake again at 120C until crispy

Non-thermo instructions

• Use finely grated parmesan, linseed meal and almond meal and skip steps 1&2
• Mix by hand or in a blender
• Follow on recipe above