Preheat oven to 350 °F (175 °C).Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.

Add all ingredients (except the dairy-free milk) to a medium-sized bowl and stir with a spoon. You can also process the ingredients in a food processor.

Now add the dairy-free milk and mix again. Let the dough rest for 1-2 minutes, then use your hands to knead the dough for some seconds until it's smooth.

Shape it into a dough ball and place it between two sheets of parchment paper. Flatten it with your hand, then roll it out with a rolling pin into a rectangle, about 1/16 inch (0.2 cm) thick. Peel off the top parchment paper.

You can now sprinkle more seeds of choice (chia, flax, pumpkin, sunflower, etc.) on top, if you like, and press them down sightly. Cut the dough (by using a knife or pizza cutter) into squares.

Transfer the parchment paper to a baking sheet and bake for 10-15 minutes or until slightly golden brown around the edges. The baking time depends on how thin you rolled out the dough, so check after 10 minutes if the edges already start browning. Leave the crackers in the oven longer if you want them crispier.

Enjoy! Store leftover crackers covered at room temp for up to 6-7 days or freeze for up to 2 months.