Rinse the seeds and tomatoes from their soaking water and drain. Add these to a food processor with the herbs and flaxseeds. Pulse until it all appears quite wet and still a little chunky.

Flatten on to a silicone sheet or baking paper on a baking sheet. Place cling film on top and roll until evenly 3-4mm thick. Remove cling film and dehydrate for 8-12 hours. Alternatively, bake in a normal oven at 120 degrees for 1 hour, flip over very carefully and bake for another 30-45 minutes until the mix has dried out and become crisp all the way through.

Snap in to pieces and store for a week in an airtight container.