Preheat oven to 275 degrees F. Lightly coat a cookie sheet with oil spray.
Mix dry ingredients in a medium bowl. Add the cran-water and let stand for 5 minutes. Stir the mixture vigorously with a fork for about 5 minutes, or until seeds stick together. Let mixture rest for 5 minutes.
Spoon the flaxseed mixture onto the prepared cookie sheet. Cover with waxed paper and use a rolling pin to flatten the mixture out to the sides of the cookie sheet. When the mixture is evenly distributed, remove and discard waxed paper. Use a knife or pizza cutter to score the mixture into 16 sections.
Bake for 60-90 minutes, or until the crackers lift off the cookie sheet and break apart easily. Store crackers in an airtight container at room temperature.
- Per Serving: 2 crackers
- Calories: 88
- Carbs: 10g
- Fats: 5g
- Protein: 3g
- Sodium: 1.5mg
- Sugar: 6g