Preheat oven to 160ºC/325ºF).

Place the almonds, sunflower seeds, chia, rosemary, salt and pepper in a food processor and process for 30 seconds or until the mixture resembles fine breadcrumbs.

Place the mixture in a large bowl and add the Parmesan, baking powder, egg,oil and water and stir well to combine.

Divide the mixture in half and roll out each portion between 2 sheets of non stick baking paper to 5mm thick. Or another way to roll them, which I find the best for me, is to place half the mixture on a silpad baking sheet on a tray, cover the mixture with baking paper and roll out. This means your crackers are on a surface ready for baking.

Place on 2 large oven trays, cut into 4cm squares and cook for 30 minutes or until crisp.

Set aside to cool on the trays.

Serve with your favourite cheese and pickles.