Directions

1. Preheat the oven to 375°

2. In a small bowl combine the Kelp Flakes and the Dulse with Garlic

3. Add ¼-½ Cup water, just enough to rehydrate the seaweed, set aside for about 1 minute

4. Combine the remaining ingredients in a large bowl

5. Once the mixture is well incorporated, add the rehydrated seaweed

6. Spray or brush oil on the cups of 2, 24 cup mini muffin tins

7. Place a rounded teaspoon of the mixture into each cup

8. Press down with the ball of your finger until as flat as you can manage

9. Bake the crackers for 8 minutes

10. Allow them to cool for a few minutes before removing from the pans onto a cutting board

11. Let them cool completely before enjoying

12. Store in an airtight container