Mix the cracker dough: In a large bowl, combine the ground flaxseed, sesame seeds, salt, garlic powder, and smoked paprika. Pour in the warm water and stir with a wooden spoon until a sticky, thick dough forms. It should feel like wet sand and hold together when pressed — you'll notice the seeds beginning to absorb the water within a minute.

Rest the dough: Cover the bowl with a clean tea towel and let it sit for 10 minutes. During this time, the flaxseed will absorb the liquid and the mixture will become firmer and slightly gel-like. The texture will shift from loose to a cohesive, slightly springy mass.

Shape the crackers: Turn the dough out onto a sheet of baking paper. Place another sheet on top and roll it out to about 3mm thick — thin enough that you can almost see through it. Remove the top paper and use a sharp knife or pizza cutter to score the dough into 4cm squares. You should hear a clean cut as the knife passes through.

Fry the crackers: Heat a large frying pan over a medium flame and add a thin layer of olive oil — about 2 tablespoons. Once the oil shimmers and a tiny piece of dough sizzles on contact, carefully transfer a few crackers (don't overcrowd the pan) and fry for 2-3 minutes per side. The crackers will turn golden brown and release a nutty, toasted aroma. They should feel firm and crisp when you lift them with tongs.

Drain and cool: Transfer the fried crackers to a plate lined with kitchen paper. They will continue to crisp as they cool, so let them sit for at least 5 minutes before serving. The sound should change from a soft sizzle to a sharp snap when broken.

Prepare the guacamole: While the crackers cool, halve the avocados, remove the stones, and scoop the flesh into a mixing bowl. Mash with a fork until you reach your preferred consistency — I like it slightly chunky with a few visible pieces. Fold in the diced tomatoes, red onion, coriander, lime juice, and jalapeño (if using). Season with salt and pepper, then taste. The guacamole should be creamy, bright, and tangy, with a fresh herbal finish.

Serve and store: Spoon the guacamole into a serving bowl and arrange the fried flaxseed crackers around it. For meal prep, store the crackers in an airtight container at room temperature and the guacamole in a separate container with cling film pressed directly onto the surface. Both will keep for up to three days.