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In a mixing bowl, stir together the flax, chickpea flour, oats, all the seeds, and psyllium husk powder until well combined.
In a tall measuring glass, combine the water, miso, and salt and stir until the miso is dissolved, then stir in the egg whites, maple syrup, and oil.
Add the wet to the dry ingredients and mix well, then let stand to thicken for about 10 minutes.
Meanwhile, line the bottom and all four sides of a metal 9-by-13-inch baking dish with parchment, allowing overhang on the sides so that you can lift the bars from the pan later.
Scrape the dough into the pan and press it evenly over the surface, using moistened hands.
Then top with another piece of parchment and compress the mixture firmly into a thin, even layer.
Leaving the parchment pressed on top, cover the pan with food wrap and refrigerate for at least an hour, or overnight.
Preheat the oven to 350°F.
Carefully lift the mixture out of the pan, preserving its shape, and cut into 12 rectangles.
Reuse the parchment to line a baking sheet, and arrange the cut bars on it.
Brush them lightly with olive oil or egg white and sprinkle with flaky salt, if desired.
Bake for 25 to 30 minutes, until lightly browned, dry to the touch, and crisp on the edges.
Cool before eating. Store in an airtight container for up to a week in the fridge.