Add the dry ingredients to a bowl. Use a fork or spatula to mix them together.
Then add the rest ingredients. Mix to combine into a dough. Add a little bit more water if it's too dry. It should be malleable but not sticky.
Place the dough between two pieces of parchment paper. Roll it out into a rectangle shape, about 0.6 cm (1/4 inch) thick. You can trim off the edges if you like. I made 12 rectangle shape crackers out of this dough, about 3.8*6 cm (1.5*2.4 inch) each.
Bake in the preheated oven for 15 minutes until the crackers are hard to the touch. Then transfer the baking sheet onto a wire rack to cool down completely.
Eat! I personally like to enjoy them with beet hummus.
Notes
*Seeds: I use a mixture of sunflower seeds, sesame seeds, and pumpkin seeds.
Storage: Store these crackers in an air-tight jar or container for 2~3 weeks.