Place all the ingredients in a bowl. Mix well and allow to rest, stirring occasionally for approx. 20 minutes, until the water and oil has been absorbed. The mix will be thick and porridge like.
Preheat oven to 140°C (fan assisted). Line 2 baking trays with baking paper. Using a flat metal spatula spread the seed mixture into thin layer on the trays, ensuring there are no holes in the mixture. Bake for 60 mins until crackers are golden and crisp. Cool on the trays before breaking into pieces. Store in an airtight container.
Serve with your favourite Just Hummus or as part of an antipasto platter.
It is important to spread the mixture as thinly as possible to ensure the crackers will be crisp.
If you are cooking on 2 racks, switch the trays halfway through cooking to avoid even baking.