Step 1

Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/175°C.

Step 2

Process the nuts. Add the almonds, hazelnuts and pumpkin seeds into a food processor fitted with an S blade and process into a fine meal. If you don't like a lot of texture, you can also process the sunflower seeds.

Step 3

Mix. Add all the nuts and seeds, sunflower seeds, psyllium, and salt into a large bowl and mix until well combined. Add the water and mix again. If the mixture is too thick or some of the dry ingredients aren't completely soaked, add more water, 1 Tbsp./15 ml at a time.

Step 4

Roll out the mixture. Divide mixture roughly in half. Spoon the first half of the mixture onto a piece of parchment paper, cover it with another piece of parchment paper, and roll it out into a thin sheet. If you happen to have any holes in the rolled out mixture, just grab a little bit of the mixture and patch it.

Step 5

Score the mixture. Remove the top layer of parchment paper and using the tip of a knife, score the mixture into any shapes you like.

Step 6

Bake. Transfer the mixture (with the bottom sheet of parchment paper) onto a large baking sheet and bake until crispy and golden brown, about 30 minutes, flipping halfway through baking. If one side of the crackers is more golden than the other, rotate the baking sheet for the best chance of all the crackers baking evenly. I usually only do this once, halfway through baking time.

Step 7

Cool. Transfer the baked "cracker" onto a cooling rack and let cool completely. Then break the cracker along the scored lines.

Step 8

Store. Leftover crackers keep well in an airtight container at a room temperature for up to 1 week. For longer term storage, refrigerate in an airtight container for up to 1 month or freeze in an airtight container for up to 3 months.