Preheat the oven to 110 degrees Celsius.
Add all the seeds to a mix and mix with a spoon.
Add water until it coveres the seeds.
Let it sit until the seeds have soaked up the water (10-15 minutes).
Stir the seeds and then add them to a parchment covered baking sheet.
Spread the mixture thinly over the baking sheet. I usually place another parchment paper over the mixture and then spread it. It makes it easier to get an even layer and you wont get your hands messy. If using a second parchment paper, remove it when you have spread out the mixture to a thin layer.
Add sea salt on top (optional).
Bake in the oven for 45-60 minutes, until its golden brown and crispy.
Take the baking sheet out of the oven and let the cracker rest for a few minutes before breaking it into pieces.
If you prefer making equal squares or rectangular crackers cut the spread in desired shapes before baking it.