Preheat oven to a temperature of 390 degrees. (In mine, “convection roast” at 390 or 380 works well; you’ll want to explore what temperature seems best in yours.)

In a big bowl, mix together the dry ingredients:

• 100ml flax seeds (all seeds raw and unsalted)
• 100ml sesame seeds
• 100ml pumpkin seeds
• 100ml sunflower seeds
• 100ml oats
• 350ml flour
• 1-2 tsp kosher salt
• Ground pepper to taste (zero to a lot all works well)
• 1 tsp baking powder

Then mix in the liquids by hand:

• 200ml water
• 50ml olive oil
• 50ml canola oil

Divide the mixture in half and roll each half-batch out between two layers of parchment fit into large jellyroll/brownie pans (mine are 12”x18”) so they are even in thickness.  I use a silicone pad instead of the lower layer of parchment.  (And for the rolling, wax paper works just as well as parchment for the top since you’re not going to put the upper paper into the oven).

Remove the top parchment and add a little bit more salt if you want. You might also a few more sesame seeds for cosmetic purposes, spices, herbs, etc.  If you do, press any added seeds into the top by putting the parchment back and rubbing lightly.  Remove the parchment.

Score the flat dough so it will break into cracker-sized pieces.  A pizza wheel works pretty well.

Bake for 15-20 minutes as needed for the crackers to start to brown, at least at the edges. Watch carefully at the end so they don’t overcook. But also be careful not to undercook them; you want them to have a good crunch.

NOTE: You can make this recipe with all kinds of seeds and flours. If you try caraway seeds, recognize that their taste is strong; so try just 25 or 50ml. Feel free to experiment. I’ve never produced crackers that were anything less than fantastic.