In a bowl combine the golden flaxseed meal, sesame seeds and parmesan and mix well.
Add the water and egg and stir vigorously until a firm dough is formed.
Tear off teaspoon sized balls and place on a lined baking tray, cover with a small square of parchment paper and used a flat-based object to flatten the dough out to 3/4in/2mm thick. We used a water glass.
Sprinkle a few flakes of sea salt onto each cracker and gently press down to ensure that it sticks.
Bake the crackers for 8 minutes, and then turn over and bake for another 3 minutes. You may need to batch cook depending on the size of your oven and baking trays.
After all the crackers have been baked, turn the oven off and return all the crackers to the cooling oven to dry out and crisp up for 20 minutes.
Allow to cool completely, then store in a dry, airtight jar.