Mix 1 cup of milled linseed/flax seeds with half a cup of water. Leave for 12 hours to absorb.

Stir in spices of choice. Form into a ball and place on a sheet of greaseproof paper on a baking tray. Cover with a second sheet of greaseproof paper and roll out to 1/8th inch thickness, not too thinly.

With top sheet still covering the mix, bake at 200C/400F for 15-20 minutes. Turn off oven. Remove the top sheet of greaseproof paper and keep the cracker in the oven to dry out completely. It will become crisp.

Break into pieces and enjoy with your homemade cream cheese.