Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place all the ingredients, except the water, in a bowl. Combine well. (For a lower temperature setting, check the recipe tips above.)

Place about ½ cup of the mixture into a food processor and process until finely ground, scraping down the sides of the food processor as needed.

Return the ground seed mixture to the bowl, mix again, and add the water. Mix with a spoon until well combined, then let the mixture sit for 5 to 10 minutes.

Place a silicone mat or a piece of heavy-duty parchment paper in a 10 x 14-inch (25 x 35 cm) baking sheet.

Transfer the dough to the tray and spread with a rubber spatula, shaping it into the rectangular shape of the silicone mat, until it is about ⅛ inch (¼ cm) thick.

Use a pizza cutter to cut it into a total of 24 crackers (6 rows by 4 columns). Bake for about 40 minutes, rotating the tray halfway or until crispy and golden brown.

When done, remove from the oven, and cut through the pre-cut crackers. Let them cool down and crisp up on a cooling rack for 20 - 30 minutes before serving.

Store for up to 2 weeks at room temperature in an airtight container.

Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place all the ingredients, except the water, in a bowl. Combine well. (For a lower temperature setting, check the recipe tips above.)

Place about ½ cup of the mixture into a food processor and process until finely ground, scraping down the sides of the food processor as needed.

Return the ground seed mixture to the bowl, mix again, and add the water. Mix with a spoon until well combined, then let the mixture sit for 5 to 10 minutes.

Place a silicone mat or a piece of heavy-duty parchment paper in a 10 x 14-inch (25 x 35 cm) baking sheet.

Transfer the dough to the tray and spread with a rubber spatula, shaping it into the rectangular shape of the silicone mat, until it is about ⅛ inch (¼ cm) thick.

Use a pizza cutter to cut it into a total of 24 crackers (6 rows by 4 columns). Bake for about 40 minutes, rotating the tray halfway or until crispy and golden brown.

When done, remove from the oven, and cut through the pre-cut crackers. Let them cool down and crisp up on a cooling rack for 20 - 30 minutes before serving.

Store for up to 2 weeks at room temperature in an airtight container.