Grind almonds and half of the flax and sunflower seeds until very fine in your blender. Place in a bowl with remaining whole seeds. Add Italian herb mix and chilli powder, and combine well.

Place all other ingredients, including grated carrot in the blender to make the flavour paste (leaving out the paprika). Blend until smooth. Mix into the dry ingredients well.

Line dehydrator trays or baking tray with non-stick paper (oiled lightly) or teflex sheets. Use a spatula to spread an even layer of cracker mix on 2 trays- spend some time on this getting it nice and even. I use another non-stick sheet on top and use my hands to gently spread out evenly, and then finish with the spatula making sure to edge them well. I always make mine at least 1/2cm thick, sometimes more, as they will shrink and I like mine thick instead of thin and crumbly. Sprinkle with paprika and extra sesame seeds if desired.

Dehydrate in your dehydrator (or oven set at lowest temp) for 2 hours. Cut into desired shapes- squares for open crackers or triangles for dips, then continue dehydrating, turning once when firm, until dry and crispy.

Serve topped with fresh avocado, tomato, sprouts and basil or homemade dips such as hummus

Sliced Olives are also a great topping for these, or try a Mexican or Indian spice mix in place of Italian for variety.

The secret to these crackers is in using almonds to avoid the sticky mouth feel of too many flax seeds, and to obtain thicker, crunchier crackers. Also using a blended flavour mix over grated will give a crunchier cracker in my experience.