Mix together the ground flax, psyllium husks, salt and water in a large bowl. Thoroughly blend the oil and cooked quinoa with the flax mixture.

Divide the dough between two large, parchment lined baking sheets and with wet hands, flatten the dough. Slip the parchment off of the baking sheet, cover the length of the paper with plastic wrap and roll out the dough with a rolling pin to a ¼ inch thickness. Repeat with second pan.

Slide the rolled out dough back onto the baking sheets, remove the plastic wrap and sprinkle with toppings. Firmly press the toppings down into the crackers with a hand wrapped in plastic wrap.

Bake at 350’F for 40 minutes or until the parchment paper easily pulls away and the dough is cooked but not crisp yet. Flip the cracker over, gently pull off the parchment paper and cut into pieces.

Bake for another 40 - 45 minutes, or until the crackers are nice and crisp. The crackers will store in an airtight container for a couple weeks, if they are not eaten before then. If they lose their crispness, simply reheat in the toaster oven until crispy.