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Place the flax seeds into fine mesh strainer and rinse under cool water.
Place the rinsed seeds into a medium bowl and cover with the 2 cups of filtered water. Stir and let soak for 45-60 minutes or until the seeds have absorbed most of the liquid.
Preheat oven to 200℉. Line one large sheet tray, or two small sheet trays, with parchment paper and lightly spray with cooking spray.
To the flax bowl add in the vinegar, sage, rosemary, salt and cayenne, if using. Mix together. Pour the mixture onto the sheet tray/s and spread out into an even layer.
Bake for 1 1/2 hours, opening the door every 30 minutes or so to let the moisture escape the oven. After 1 1/2 hours the seeds should be quite pliable and hold together. Carefully remove the sheet tray/s from the oven, lift up the seed sheet and remove the parchment paper. Flip over the seed sheet to bake the other side for another 1 1/2 - 2 hours, opening the oven every so often to remove the moisture.
You know it’s ready when the sides start to curl up and the whole sheet is dry and crisp.
Remove from the oven and break into smaller pieces. Store in an airtight bag or container.
Recipe Courtesy of Megan Mitchell