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Take a large bowl and put in all the seeds and seasonings. Add all the water and stir well.Set aside for 20-30 minutes.
While the seeds are soaking:Preheat the oven to 170C/150C Fan/Gas 3Take a shallow baking tray approximately 32 x 22 cm and line it with baking parchment or grease proof paper.
When the seeds have absorbed all the water and are starting to gel together, stir well then spread the mixture evenly over the lined baking tray.Tip: scoring the mix into your chosen cracker shape now will help when it comes to breaking them up later.
Put the tray in the oven and bake until the mix is completely set, dry all the way through and lightly browned. This should take 55-65 minutes, but check after 30 min to make sure it isn't browning too quickly; lower the oven temperature if necessary.
Put the tray on a wire rack until completely cool.
Carefully peel off the paper and, using your hands, break until individual crackers.Scoring lines with a knife and ruler, then breaking along the lines will help to make even pieces if you didn't score before baking.