These delicious crackers are a family favorite. We love dipping them in some hummus or eating them with a bit of cheese and chutney. Yum!

Ingredients

• 1 cup fresh fermented sauerkraut
• 1/2 cup water
• 1/2 cup chopped flat leaf parsley
• 1/2 teaspoon kosher salt
• 1/2 cup ground flax
• 1/2 cup whole flax
• 1/4 cup chia seeds
• 1/4 cup pumpkin seeds
• 1/2 cup sunflower seeds

Method 

• Add the sauerkraut and water to a blender and blend on high until the consistency of a smoothie.
• Dump the chopped parsley and salt and whirl the blender for another minute until the parsley is broken down.
• Pour the blended mixture into a mixing bowl and add the ground flax, whole flax, chia, pumpkin and sunflower seeds. Mix everything up. It should look pretty loose and wet at this point. If it seems dry, add a tablespoon of water.
• Loosely cover the bowl and let sit at room temperature for at least 4 hours, or overnight.
• Prep a rimmed baking sheet with either a slipmat or parchment paper. Pour out the mixture, it should be more gelatinous at this stage. Using the back of a flat spatula, spread the mixture out over the entire baking sheet, making an even layer.
• Pop into the oven on the top rack, turn to over to the lowest setting (mine is 100F) and if you have the option, turn on the convection oven. Cook for 4 hours on low or until the top is beginning to dry out. Flip over carefully, and cook for another 2-3 hours on the other side or until crispy. I stick an oven mitt in the side of my oven to keep the door slightly ajar by about an inch, letting the moisture escape. This will speed up the process.
• Break into chip-sized pieces and enjoy! Keeps for about a week in a sealed bag, or two weeks in the fridge.