1/2 cup flax meal
1/2 cup hot water
2 Tablespoons olive oil
1/4 cup raw sunflower seeds (i used whole, but you can grind your up if you want)
1/2 cup tapioca flour (or rice)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic salt
pre-heat oven at 350 F
First soak the flax meal with the hot water and olive oil for about 5 minutes
In a separate bowl mix together the sunflower seed, tapioca flour, baking soda, salt, onion powder and garlic salt.
With a fork whisk the flax meal water mixture until it becomes gummy, then add the mixture into the dry mixture. Stir the flax mixture into the drys until all the flour has soaked up the moisture.
Place the dough onto a gluten-free floured surface (i used tapioca flour), roll out the dough out until it reaches 1/8 inch thick. Cut the dough using a knife or pizza cutter into 1x1 inch pieces. Place the dough pieces on to a sheet pan that is lined with parchment paper and oiled.
Bake the crackers for 15 minutes at 350 F. Then turn off the heat and leave the crackers in the oven to dry for 10 minutes. After drying the crackers, serve them warm or cooled by themselves or with your favorite dip.