Dump all the ingredients in a medium bowl and stir to combine.

Let the bowl stand for about 15 minutes until the water is mostly absorbed. Stir.

Line a standard baking sheet with parchment paper or a silicone baking sheet (or two sheets if you like your crackers thinner).

Spread the seed mixture evenly over the baking sheet(s). I use a rubber spatula to evenly spread the mixture.

Bake at 340°F for a total of 60-70 minutes, turning the pan halfway through to make sure it bakes evenly.

If you are using two baking sheets, the timing will be about 1 hour. If you are using one sheet, you will need to bake the crackers a few minutes longer.

Bake until the crackers are just starting to brown. Then remove them from the oven. If you bake them until they are nicely browned across the whole top, they will have a slightly different flavor, which is also excellent. So try them both ways and see what you like best.

Let the crackers cool. Then break them into shards.

Or, if you prefer square crackers, take them out of the oven after 30 minutes and cut them into squares, returning them to the oven to finish baking for the remaining 30-40 minutes.