Flax Crackers

Make sure all seeds are soaked overnight, then drained through cheesecloth or linen towel. Place drained seeds in a large glass or stainless steel mixing bowl, add almond and garbanzo flour - mix all ingredients together by hand. Spread out thinly on 2-3 cookie sheets lined with parchment paper. Score into 2-3 inch squares or rectangles Bake at 200° fo 4 hours - exchanging the cookie sheets at different rack levels at 2 hours. Let cool, break apart and serve with cheeses, tapenade, or other spreads.