250 ml sesame seeds
250 ml linseed/ flax seed
250 ml sunflower seeds
150 ml pumpkin seeds
2 to 4 tbsp Psyllium husk
500 ml water
5 ml salt
Combine all the ingredients, starting with seeds, salt, water, and 2 tbsp of psyllium husk. Mix well. The consistency you're looking for is a paste. If it is still too soggy then add another tbsp of psyllium husk, but don't overdo it. Leave it to rest for about 15 minutes or so. Set the oven to 160*C.
When the past is ready, spread it on your baking sheet. The important thing is to get it as even as possible and there should be ABSOLUTELY NO HOLES. Pop in the oven for approximately 60 minutes, or until lightly browned (not singed, burned, or blackened). It depends on your oven, so please do keep an eye on it. Oh, and don't try to put more than one batch in the oven unless your oven can actually do that. Mine is too small and I ended up with a lot of extra hassle to "fix" my first and second batch to achieve ultimate crunch. The third batch was perfect. As seen in the picture.
Once out of the oven, leave to cool. Burnt fingers are a real pain. You can try perforating the paste before you bake it and that might allow you to make perfectly cut crackers, but I can't vouch for this method until I've tried it. So be warned. I ended up having to break off pieces, which made dinner a lot of fun. The remainder went into an airtight container, but didn't quite survive the weekend. It's amazing how many dishes are improved by the accompaniment of crackers.
Some advice: never make just one batch. It's a long time spent keeping an eye on the oven and crackers disappear faster than you may think. Having extra is a bonus you'll thank yourself for.