Pre-heat oven at 150˚C. Line two baking trays with baking paper.

Blend buckwheat groats and chia seeds till they become a fine meal.

Add all ingredients to a large mixing bowl and stir to combine. Let rest for 20 minutes, allowing the chia and flax to swell and bind the mixture.

Divide the mixture in half and spread thinly over each tray, use a spatula to ensure the mixture is as smooth and thin as you can make it – you don’t want to have any gaps showing though as this will make it crumble once baked. The mixture will make two small trays worth.

Bake for up to 20 minutes or until golden, then remove from oven, score the cracker into shapes, then place a layer of baking paper over the top and flip. Return to oven for up to 10 more mins.

Once cooked, let cool completely, snap into shapes and store in airtight container.