Add the flaxseeds to a bowl with the water and let them sit for 15 minutes. They’ll turn thick and gloopy, which is exactly what you want — this is what binds the crackers together.

Once ready, add the rest of the seeds and the salt straight into the same bowl and mix well.

Line a large baking tray (or two smaller ones if easier) with baking paper. Pour the seed mix onto the tray and spread it out evenly with the back of a spoon. Keep the layer as thin as you can — the thinner it is, the crispier your crackers will be.

Bake in a preheated oven at 200°C (fan 180°C) / 400°F for 15 minutes. Then switch off the oven, leave the door half open, and let the crackers sit inside for another 5 minutes to dry out. The exact timing might vary depending on how thick your seed layer is.

Let the crackers cool completely before breaking them into pieces.