Mix all the dry ingredients together in a large bowl.
Add the warm water, mix, then allow to sit and swell over 10-15 minutes while the oven warms up.
Get 2 large sheets of baking paper the same size as your baking tray.
Place half of the mixture in between the baking sheets and using a rolling pin, roll out as thin as you can (the thinner the cracker, the crispier they will bake).
Remove the top sheet of baking paper, and cut score lines through the rolled out mixture, into cracker size pieces.
Repeat with the other half of the mixture.
Place onto baking trays and bake at 180C / 350F for 10-15 minutes.
Remove from the oven and cut through the score lines and turn each cracker over. Bake for another 10-15 minutes until crisp.
LSA stands for linseed, sunflower and almonds. It is widely found in NZ and AUS. The closest you can find in the US, is this mix of linseed, sunflower and pumpkin seeds.The recipe for wheat free crackers is very adaptable to what you have in the cupboard. Just ensure the final consistency is similar to the video and photos..