Place the rolled oats into a food processor and process until mostly fine. Add in the whole wheat flour, ground flaxseed and spices and pulse a few times to combine every thing.

Pour the flour mixture into a large bowl.

Add in the olive oil, applesauce and ½ cup of water and mix until a soft dough forms. If your dough is too dry add in more water 1 teaspoon at a time.

Split the dough in half and place it on a silicone baking sheet or parchment paper and roll the dough out until it is ⅛-inch thick. Repeat with the second half of the dough on a separate mat or sheet of parchment paper.

Using a knife, score the dough into your desired cracker shapes. Sprinkle on more sea salt if desired.*

Transfer the dough on the mats or parchment paper to baking sheets and bake the crackers until just barely brown, about 10-15 minutes. I always check mine after 10 minutes and then check every minute or two after that. The outer crackers with probably bake faster, so you may have to remove those and then return the other crackers back to the oven to finish baking.

Allow the crackers to cool and then break them apart. Store in an airtight container.