How to make
The vegetables are cut and blended with the flaxseeds and celery. Add 1 cup of water, the dry spices, ground mushrooms, salt and then knead the dough.
Cover it with a towel and leave for several hours at room temperature.
The finished dough is rolled out into a thin crust. Cut it with the help of molds and arrange the crackers on baking paper.
Bake at a very low temperature until the crackers turn crispy.
