Step 1

Preheat oven to 170C (340F) fanbake.

Step 2

Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.

Step 3

Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker.

Step 4

Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.

Step 5

Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.