This makes about 24 crackers (depending on how big you like them)
25 g sunflower seeds
25 g pumpkin seeds
2 tablespoons flaxseeds
3 tablespoons sesame seeds
100 g rye flour
pinch of salt
1 tablespoon walnut oil
1/3 cup water
Preheat the oven to 300°F.
Line a baking sheet with parchment paper.
Grind the sunflower and pumpkin seeds into a flour in a blender. Separately, grind the flaxseeds into a fine powder.
Combine the seed powders and the whole sesame seeds, rye flour, salt, vegetable oil, and water in a mixing bowl. Stir for 1 or 2 minutes. The dough should quickly form a firm ball and shouldn’t be sticky. Stir in flour or water as needed to adjust the texture.
Transfer the dough to a lightly floured work surface and knead for about 30 seconds. Roll it out to about 1/16 inch in thickness. Cut the dough into squares using a pizza cutter or use a cookie cutter to make rounds.
Bake for approximately 30 minutes until dry and crisp. If the crackers do not seem crisp enough after they have cooled you can put them back in the oven for another 5-10 minutes to crisp up.