- In a large bowl combine all the dry ingredients, stirring well.
- Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. (If the dough is too thick to stir, add 1 or 2 teaspoons of water until the dough is manageable.)
- Divide the dough roughly in half and set aside one half. Place the other half of the dough back into the bowl and add any flavouring suggestion you like.
- Gather into a ball and place it between 2 sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove the top layer of the baking paper and using the tip of a knife, gently score the dough into shapes you like (triangles or squares are good). Repeat with the remaining half of the dough.
- Let it sit out on the counter for 2 hours, or all day or night.
- Preheat the oven to 175 degrees. Using the baking paper, slide the dough onto a baking paper sheet and bake for 20 minutes. Flip the whole cracker over (you can use another sheet of baking paper on top to do this) - if it breaks a little don't worry - and peel the baking paper off the back.
- Return to the oven to bake for another 10 minutes, until fully dry, crisp and golden around the edges. Let cool completely, then break the crackers along their scored lines and store into an airtight container for up to 3 weeks.